There's no need to go out - here is the best burger in town!
- 1/4 cup white vinegar
- 1 tablespoon caster sugar
- 2 teaspoons salt
- 1 large carrot, cut into matchsticks
- 150g red cabbage, coarsely shredded
- 1/2 cup Japanese mayonnaise
- 1 tablespoon hot chilli sauce
- 1 1/2 teaspoons finely grated lime rind
- 2 x 160g pork scotch fillets, halved
- 2 tablespoons plain flour
- 1 egg
- 3/4 cup Japanese breadcrumbs
- 2 green onions, shredded
- 1/2 cup coarsely chopped coriander
- 1/4 cup rice bran oil
- 4 brioche or bread buns, split, toasted
- Combine vinegar, sugar and salt in a medium bowl. Stir until sugar dissolves. Pour half into another medium bowl. Place carrots in 1 bowl and cabbage in second. Toss to coat. Set aside for 40 minutes to pickle.
- Meanwhile, combine mayonnaise, chilli sauce and rind in a small bowl.
- Working with 1 pork fillet at a time, place pork between 2 sheets of baking paper. Pound using a rolling pin until 0.5cm thick. Repeat with remaining pork. Season with salt and pepper.
- Place flour in a shallow plate. Place egg in a shallow plate and whisk until smooth. Place breadcrumbs in a shallow plate. Dip pork in flour and shake off excess. Then dip in egg to coat and then in breadcrumbs to coat.
- Drain carrots and cabbage separately, squeezing out excess liquid. Combine vegetables, onion and 1/3 cup coriander in a clean bowl.
- Heat oil in a large frying pan over medium-high heat. Cook pork for 2-3 minutes each side or until golden and cooked through. Drain on paper towel. Halve each schnitzel.
- To assemble, spread 1 tablespoon of mayonnaise mixture over each bread base. Top with vegetables and schnitzel. Dollop over remaining mayonnaise mixture and sprinkle with remaining coriander. Top with bread top.