wasabi and sesame chicken schnitzel

  • 2 x 300g chicken breast fillets
  • 1 tablespoon wasabi paste
  • 2 cloves garlic, crushed 
  • 1 tablespoon sesame oil 
  • 2 eggs, lightly beaten 
  • 2 cups (140g) panko (Japanese) breadcrumbs 
  • sea salt and cracked black pepper
  • vegetable oil, for shallow frying
  • kecap manis (sweet soy sauce), for drizzling
  • micro (baby) mixed salad leaves, thinly sliced long green onion (scallion) and steamed rice, to serve 

wasabi mayonnaise

  • ⅓ cup (100g) mayonnaise
  • 2 teaspoons wasabi paste
  • 1 teaspoon sesame oil
  1. Using a meat mallet, pound each chicken breast to 1cm thick. Place the wasabi, garlic and sesame oil in a large bowl and mix to combine. Add the chicken and mix to coat. Set aside for 10 minutes. 
  2. Place the egg in a bowl. Place the breadcrumbs, salt and pepper on a tray. Dip the chicken into the egg, then into the breadcrumbs and press to coat. Heat 3cm vegetable oil in a large frying pan over high heat. Cook the chicken, one at a time, turning halfway, for 3–4 minutes or until golden and cooked through. Drain on paper towel, set aside and keep warm. 
  3. To make the wasabi mayonnaise, place the mayonnaise, wasabi and sesame oil in a small bowl and mix to combine. Top each schnitzel with wasabi mayonnaise and kecap manis. Serve with salad, onion and rice.  Serves 4. 
RATE THIS RECIPE:
Reader ratings (3.50) 321501
Ashley St George

I made a crunchy slaw to go with mine instead of rice and it was an awesome contrasting combo!

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