Dust each piece of schnitzel in flour then dip in beaten egg mixed with a little milk, then place into breadcrumbs and pat well to make them adhere to the pork.
Panfry in vegetable oil over moderate to high heat until well browned. Remove from the pan and drain on paper towels.
Serve on a slaw of thinly sliced cabbage, grated carrot, and thinly sliced spring onions. Dress with mix of 1 tablespoon runny honey, 1 tablespoon miso paste, 2 tablespoons rice vinegar and 1 tablespoon Japanese soy sauce.
Sprinkle with toasted sesame seeds.