Ingredients per serve



  • Panko breadcrumbs 500.0 g
  • Furikake seasoning 40.0 g
  • Eggs, whisked 4.0 x
  • Chicken breast fillets 10.0 x
  • Plain flour 300.0 g
  • Rice wine vinegar 20.0 ml


Teriyaki Gravy

To Serve

  • Bonito Flakes, To Serve

This Japanese tonkatsu schnitzel with a delicious Teriyaki flavour is topped with bonito flakes and furikake seasoning for an authentic experience.



  1. Schnitzel

    • Combine furikake seasoning* with panko crumb. Whisk egg with 100 ml water until fully combined to make an egg wash.
    • Run a sharp knife along the length of each chicken breast and cut through until breast can be folded out like a book, being careful not to cut all the way through. Lightly pound chicken breasts with the flat side of a meat mallet wrapped with plastic wrap until each breast is of a thin even thickness.
    • Place seasoned flour, egg wash and furikake crumb in separate gastronomes. Working one at a time, dust breasts in seasoned flour, dip in egg wash then coat in crumbs. Cover and refrigerate for 20 minutes.
    • Deep fry schnitzels until golden and cooked through then drain on paper towel.
    *Furikake seasoning is a salty Japanese seasoning, flavoured with crushed nori, bonito flakes and sesame. It is commonly available at Asian supermarkets or Asian distributors.
  2. Slaw

    • Whisk together rice wine vinegar, HELLMANN’S Real Mayonnaise and 150 ml water until smooth. Fold through cabbage, green onion and pickled ginger.
  3. Teriyaki Gravy

    • Combine KNORR Golden Roast Gravy Gluten Free and 500 ml boiling water. Stir through KNORR Japanese Teriyaki Sauce GF and continue whisking until combined. Remove from heat and keep warm.
  4. To Serve

    • Spoon Teriyaki gravy over chicken schnitzel, top generously with bonito flakes sprinkled with extra furikake seasoning. Serve with slaw and steamed greens.