Crumbed Pork Schnitzels with Sweet Chilli Noodles


Crumbed Pork Schnitzel with Sweet Chilli Noodles

Crumbed pork schnitzel pairs deliciously with sweet chilli noodles in this Asian inspired main dish.
5 from 2 votes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Main Dish, Pork
Cuisine: Modern Australian
Servings: 4 servings
Calories: 971kcal
Author: The Cook


  • Large Bowl
  • Large Non-stick Frying Pan
  • Medium Saucepan
  • Shallow Bowls (3)
  • Small Bowl


For the udon noodles:

  • 270 g dried udon noodles
  • ½ cup Sweet Chilli Sauce (see recipe), (see Note 1)
  • tablespoons soy sauce
  • 2 tablespoons olive oil
  • 300 g green beans
  • 2 red capsicum
  • 2 carrots
  • 1 pinch salt, or to taste
  • 2 grinds freshly ground black pepper, or to taste

For the pork katsu:

  • 600 g pork schnitzels
  • cups panko breadcrumbs
  • ¾ cup plain flour (all-purpose flour)
  • 1 teaspoon salt
  • 2 eggs

To serve:


  • Prepare the vegetables by thinly slicing the unpeeled carrots into half-moons, the red capsicums into strips, and trim and halve the green beans.
    Prepare the vegetables
  • Place the plain flour and salt in a shallow bowl. In a second shallow bowl, whisk the egg. Place the panko breadcrumbs in the third shallow bowl. Dip the pork in the flour, followed by the egg, and finally in the panko breadcrumbs. Place the crumbed pork on a plate and set aside. In a small bowl, thoroughly combine the mayonnaise and rice wine vinegar, set aside.
    Crumb The Schnitzel
  • Bring a medium saucepan of water to the boil. Add the udon noodles to the saucepan of boiling water and cook until just tender, 8-10 minutes (see Note 3 - important!). Drain and refresh under cold water. Place the noodles into a large bowl, add the sweet chilli sauce and soy sauce and toss to coat. Set aside, covered.
    Cook Noodles
  • While the noodles are cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the carrot, capsicum and green beans and cook until tender, 6-7 minutes. Add to the udon noodle mixture and toss to combine. Season to taste with salt and pepper. Set aside, covered, and keep warm.
  • Give the frying pan a quick wipe with paper towels. Add enough olive oil to coat the base of the pan. When the oil is hot, add ½ the crumbed pork schnitzels. Cook, turning, until golden and cooked through, about 2½ minutes each side. Transfer to a plate lined with paper towels. Repeat with the remaining pork schnitzels.
    Cook Schnitzel
  • To serve : Divide the udon noodles and vegetables between serving bowls. Thinly slice the pork schnitzels and evenly place on top of the noodle bowls. Drizzle with the mayo mixture. Roughly chop the coriander and sprinkle over the noodles.
    Pork Schnitzel with Sweet Chilli Noodles


  1. You can use more or less sweet chilli sauce depending on taste preference
  2. White Wine Vinegar can be used if you prefer
  3. Times for cooking the noodles will vary depending on what type of noodles you have. Our timings relate to DRY soba noodles so we recommend that you follow the packet instructions.


Serving: 1serving | Calories: 971kcal | Carbohydrates: 119g | Protein: 57g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 187mg | Sodium: 2594mg | Potassium: 1105mg | Fiber: 10g | Sugar: 31g | Vitamin A: 7705IU | Vitamin C: 87.4mg | Calcium: 134mg | Iron: 5.4mg
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