Japanese pork schnitzel recipe
This delicious crispy and crunchy pork schnitzel goes perfectly with the sauce in this recipe. Serve it with shredded cabbage and then sit back and watch these disappear.
- 750g pork fillets, sliced into 4cm chunks
- 1 cup (150g) plain flour
- 3 eggs, lightly beaten
- 1/2 cup (125ml) milk
- 3 cups panko breadcrumbs
- vegetable oil for deep frying
- 1/2 cup (125ml) tomato sauce
- 1/4 cup (80ml) Worcestershire sauce
- 2 tbsp soy sauce
- 1 tsp mirin (Japanese rice wine)
- 1 tsp caster sugar
- 1 tsp English mustard
Step 1. Place the chunks of pork fillet between two pieces of cling film and gently tap with a meat mallet until you have pork steaks that are 5mm thick.
Step 2. Set up a crumbing station by placing the flour on a plate, beating the eggs with milk in a bowl and placing panko breadcrumbs on a plate. Flour, egg-wash and breadcrumb all pork pieces.
Step 3. Place all sauce ingredients into a bowl and whisk until well combined.
Step 4. Heat oil on high in a frying pan and fry each piece, turning halfway through for 2-3 minutes or until golden. Leave to sit on paper towel for a few minutes to drain off the oil. Slice into 1cm thick strips and serve with Tonkatsu sauce.
- If you drain schnitzel on a wire rack, it stays crisp.
- This schnitzel also goes well with Kewpie (Japanese-style) mayonnaise.
- Panko breadcrumbs are essential to a nice crisp and crunchy coating in this recipe.
- You can make this schnitzel into a cheese-y Chicken parmigiana for a slight variation.
- If you are fond of an extra crunchy schnitzel then give this Crunchy chicken schnitzel a go.
- If you think you need a flavour boost then add some garlic like we have in this Garlic chicken schnitzel.
- Healthy chicken schnitzel is almost a contradiction but we have managed to reduce the fat in this one.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.