Meet your new Friday fave: Japanese-inspired schnitzel and slaw with a twist

Name: Meet your new Friday fave: Japanese-inspired schnitzel and slaw with a twist
Cook time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: ¾ cup Kewpie mayonnaise; 2 tbsp sriracha; 1 tbsp dashi powder; 2 tbsp sesame oil; 1 egg; ¼ cup plain flour; 4 pork schnitzels; 2 cups panko breadcrumbs; vegetable oil, to shallow fry; 2 cups shredded green cabbage; 1 cup Japanese seaweed salad; ¼ cup rice wine vinegar; , to sprinkle

The classic crumbed schnitzel gets an upgrade in this dish, creating a delicious fusion of textures and flavours.

Jessica Brook

August 21, 2025

Seaweed salad, furikake and dashi powder add spark to pork schnitzel and slaw.James Moffatt

easyTime:< 30 minsServes:4

The classic crumbed schnitzel gets an upgrade in this dish, which adds a spicy sriracha and Kewpie mayo coating under the crumbs to create a flavour-packed crust. Served with a vibrant Japanese seaweed slaw, it’s a delicious fusion of textures and flavours.

Ingredients

¾ cup Kewpie mayonnaise
2 tbsp sriracha
1 tbsp dashi powder
2 tbsp sesame oil
1 egg
¼ cup plain flour
4 pork schnitzels
2 cups panko breadcrumbs
vegetable oil, to shallow fry
2 cups shredded green cabbage
1 cup Japanese seaweed salad
¼ cup rice wine vinegar
furikake seasoning, to sprinkle

Method

Step 1
Combine the mayonnaise, sriracha, dashi powder and 1 tablespoon of sesame oil in a wide, shallow bowl. Scoop ¼ cup of the mayo mixture into a small serving bowl and set aside. Whisk the egg into the remaining mayonnaise mixture.
Step 2
Dust the pork schnitzels with flour, brush well with the eggy mayonnaise mixture, and press into the panko crumbs.
Step 3
Heat 4cm of vegetable oil in a large frying pan over high heat. It should be about 175C. (If you don’t have a thermometer, test the temperature by dropping a small cube of bread into the oil. It should brown in about 15 seconds.) In two batches, carefully add the crumbed pork and fry for 3-4 minutes each side, until golden and cooked through. Once cooked, remove the schnitzels from the oil and place them on a wire rack to drain. Skim any stray breadcrumbs off the surface of the oil and fry the remaining schnitzels.
Step 4
Combine the cabbage and seaweed salad in a medium bowl. Drizzle with the remaining sesame oil and vinegar. Season well with salt and pepper and toss to combine.
Step 5
Serve the pork schitzels with the seafood slaw and the remaining sriracha mayonnaise. Sprinkle with furikake seasoning to serve.

Notes

Japanese seaweed salad, a popular side dish made with wakame seaweed, is available in Japanese grocers, some supermarkets, and takeaway sushi outlets.

Furikake is a dry Japanese seasoning for cooked rice and other dishes. It is available in Japanese grocers and some supermarkets.