Remove the outer leaves of the cabbage. Cut out the stalk wedge-shaped, cut the leaves into fine strips. Quarter the bell peppers, clean, wash and cut into strips from the narrow side. For the marinade, heat 2 tablespoons of oil in a frying pan. Fry the sesame seeds over medium heat until golden brown. Remove 2 tbsp sesame seeds from the pan and set aside. Deglaze the remaining sesame seeds with vinegar, orange juice and soy sauce. Mix cabbage and bell peppers with the marinade. Season to taste with salt and pepper
Wash plums, cut in half, remove stones. Cut plum halves into small cubes. Steam sugar and plums in a hot pan for about 2 minutes while turning. Add Worcestershire sauce, stock and ketchup. Season to taste with salt and pepper. Keep warm. Rinse rice thoroughly under cold running water. Cook rice in a pot of salted water according to package instructions
In the meantime, wash the meat, dab dry, tap flatter if necessary, season with salt and pepper. Whisk the egg. Put Panko and flour separately in 2 flat bowls. Turn the schnitzel first in the flour, then in the egg and panko, press the breadcrumbs lightly. Heat 8 tablespoons of oil in 2 portions in a large pan. Fry the cutlets in it over medium heat until golden brown. Drain the fried escalopes on kitchen paper and keep warm
Drain rice and mix with roasted sesame seeds. Cut the escalope into strips. Arrange cabbage salad with the cutlets on plates. Add sauce and rice