We're turning toward Japanese flavours for this mid-week schnitty in a jiffy. And yes, you read that 20-minute time right. We're calling in pre-crumbed and pan-ready beef schnitzels and a ready to drizzle sauce for dinner done fast but with plenty of flair.
Place rice and 310ml (1¼ cups) cold water in a saucepan over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. While rice is cooking, continue with step 2.
Heat oil in a frypan over medium heat. Add beef schnitzels and cook, turning halfway, for 8 minutes or until cooked through. Drain on paper towel and season well with salt and pepper. While schnitzels are cooking, continue with step 3.
Trim and thinly slice lettuce. Cut cucumber into bite-size pieces. Thinly slice avocado.
Thinly slice spring onion. Place in a small bowl with roasted sesame dressing and mix to combine.
Spoon 40ml (2 tablespoons) dressing over the warm rice and mix to combine.
Slice schnitzels. Divide rice between bowls and top with schnitzel. Top with lettuce, cucumber and avocado and drizzle with remaining dressing. Sprinkle with Japanese-Style Seven Spice to serve.