Japanese Schnitzel

1. Preheat the oven to 200°C / Gas Mark 6 and line a baking tray with parchment.
2. Mix together the panko breadcrumbs, chilli and oil in a shallow bowl. Season the flour on a plate, then pour the beaten egg onto another plate.
3. Dust the Quorn Fillets in the flour, then dip into the egg and finally coat in the breadcrumbs. Press firmly so that the Quorn Fillets are totally coated in the breadcrumbs.
4. Place the coated Quorn Fillets on the prepared baking tray and cook for 18 - 20 minutes or until the crumb is golden and core temperature has been reached.
5. Meanwhile prepare the tonkatsu sauce; heat the oil in a small saucepan and gently fry the onion, garlic, ginger and chilli for 5 minutes or until the onion has softened. Add the remaining ingredients, heat gently for 2 minutes until the sugar has dissolved then simmer for 10 minutes, until thickened. Remove from the heat, cool slightly, then blitz in a food processor or with a stick blender until smooth.
6. To serve, slice each schnitzel into 5 pieces and drizzle over the tonkatsu sauce.

Tip - serve on a bed of stir-fried vegetables garnished with toasted sesame seeds.