Japanese Sesame Pork Schnitzel with Cabbage and Green Apple Slaw

Pork cutlets are breaded and fried until golden and crispy.  A Japanese sesame mayonnaise is drizzled over top and the schnitzels are served alongside jasmine rice and a napa cabbage and green apple slaw.   You can leave your pork cutlets whole to serve or you can slice them into smaller pieces if you are serving the dish with chopsticks.   

Japanese Sesame Pork Schnitzel with Cabbage and Green Apple Slaw

Ingredients

1 lb Boneless Pork loin Cutlets (sliced thin, pounded out)
2 Tbsp Wozz! Japanese Sesame Miso Dressing and Sauce

1 cup flour
Egg wash (1 egg and 1/2 cup milk whisked together)
2 cups Panko (Japanese bread crumbs)

1 qt Vegetable Oil (for frying)

Japanese Sesame Mayo Ingredients

2 Tbsp Mayonnaise
1 Tbsp Wozz! Japanese Sesame Miso Dressing / Sauce

Whisk together ingredients and set aside.

Rice

1/2 Cup Dry Jasmine Rice (per person)

Napa Cabbage Slaw Ingredients

4 Leaves Napa Cabbage
2 Spring Onions (finely sliced)
1 Cup Mixed Salad Greens
1/2 Granny Smith Apple (cut into match sticks - save some for garnish)
Various sprouts for garnish

Salad Dressing Ingredients

2 Tbsp Lemon Juice
1 tsp Soy Sauce
1 tsp Sesame Oil

Combine dressing ingredients and set aside.

Method:

Combine the pork and Wozz! Japanese Sesame Miso ensuring the pork is well coated and marinade the pork for 1-4 hours in the refrigerator.

Rice:
Cook the rice to package instructions. Keep warm until needed.

*A tip for cooking rice which is what we do every time - boil 1.5 times the amount of liquid to the amount of rice you are cooking.  So if you are making 1 cup of rice, boil 1.5 cups of water or stock.  Wash excess starch out of your rice first. Add the appropriate water to rice ratio to a suitable sized pot with a tight fitting lid. Bring up to a boil, then turn heat down to a simmer, cook for 10 minutes with lid on.  Turn heat off, leave lid on and do not disturb for another 10 minutes.  Fluff with fork.  

Prep Your Slaw:

Tear the frilly part off your napa cabbage leaves, leaving you with the white stalks.
Julienne the white cabbage stalks and tear the frilly part of the leaves into small pieces. Combine with other slaw ingredients (spring onions, salad greens, apple) and set aside.

Prep and Cook The Cutlets:

Place your pork cutlets In a large snap lock bag, take each pork cutlet and pound them thin with a meat tenderizer or rolling pin.  You can also just pound them out on a cutting board.

Prepare your breading station:  In 3 separate shallow bowls, prepare flour in bowl 1, egg wash in bowl 2 and panko bread crumbs in bowl 3.

Dust each cutlet in flour, followed by dipping in egg wash and lastly the panko.

(Prior to next step of frying your pork, make sure all other ingredients are prepped and ready to go)

In a large thick bottomed pan, heat your frying oil to 350 F.  Fry cutlets two at a time depending on the size of the cutlets and the width of your pot.  Cook until golden brown on each side before transferring to a tray lined with a paper towel.  Remove from paper towel, add to baking tray and keep warm uncovered in the oven while you continue with the remaining pork.

Check oil temperature is at 350 F before adding the next cutlets.  Repeat process for remainder of cutlets until all schnitzels are done.

Arrange on a warmed platter, either as whole pieces or slice into pieces if preferred.

Dress and Garnish:

With hot pork arranged on platter, do a squiggle of the Japanese mayonnaise either with a spoon, sauce bottle (I use a small snap lock plastic bag and cut the tip of one corner off for a makeshift piping bag :))

Garnish the schnitzel with some of the green apple and sprouts. Dress your cabbage salad with the lemon, soy, sesame dressing and transfer to a serving bowl.  Add your rice to a separate serving bowl and garnish with sesame seeds if desired.

Serve immediately!  Enjoy!