Japanese crumbed pork salad

Thin ribbons of cucumber combined with fresh snow pea tendrils make for a creative base to this salad. We've topped them crumbed pork schnitzel slices and tangy Japanese mayonnaise for a tasty dinner.

  • 15 mins preparation
  • 6 mins cooking
  • 15 mins marinating
  • Serves 4
  • Print


Japanese crumbed pork salad
  • 4 x 150g pork leg steaks
  • 1/4 cup plain flour, seasoned
  • 2 eggs, lightly beaten
  • 1 cup fresh breadcrumbs
  • vegetable oil, for shallow frying
  • 250 gram snow pea tendrils
  • 250 gram punnet cherry tomatoes, halved
  • 3 long green onions, thinly sliced
  • 1 medium avocado, sliced
  • 1 small lebanese cucumber, sliced into ribbons
  • 1/4 cup roasted cashews, chopped
  • 1/4 cup japanese mayonnaise
  • 1 tablespoon rice wine vinegar


Japanese crumbed pork salad
  • 1
    Place each piece of pork between two pieces baking paper. Pound until flattened into a thin steak.
  • 2
    Dust each steak lightly with seasoned flour. Dip into beaten egg and coat well with breadcrumbs, pressing firmly. Chill for 15 minutes.
  • 3
    Meanwhile, to make the dressing; in a jug whisk both ingredients to combine.
  • 4
    Heat oil in a large deep frying pan. Fry pork for 3 minutes each side or until cooked and golden. Drain paper towel, slice into 1cm strips.
  • 5
    In a large bowl toss tendrils, tomatoes, onion, avocado and cucumber. Drizzle with dressing, top with pork and cashews.

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