Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Creative Recipe
Teriyaki-Glazed Schnitzel with Crispy Feta Fries and Sesame Egg Noodle Slaw
A bold American-Modern Creative fusion that elevates the classic breaded schnitzel by coating it in a caramelized teriyaki glaze, served alongside crispy duck fat fries topped with tangy feta cheese, and finished with an Asian-inspired sesame egg noodle slaw. This dish marries European comfort food with Asian umami and American indulgence.
45 min
Medium
2 servings
Snap Your Fridge, Get Recipes!
Take a photo of your fridge and let AI create personalized recipes from your ingredients.
Taste Profile
Sweet6/10
Salty8/10
Sour2/10
Umami8/10
Spicy1/10
🥄 Texture
Crunchy, golden-brown breading on the schnitzel and ultra-crisp matchstick fries contrast with the soft, slightly chewy egg noodles and tender schnitzel interior. Crumbled feta adds occasional creamy, crumbly bites while the thinly shaved duck provides a delicate, silky counterpoint.
👃 Aroma
Toasted sesame and coconut oil top notes mingle with a caramelized teriyaki sweetness and savory soy/miso depth. Warm fried potato and breaded meat aromas combine with a faint green freshness from the salad greens and wok vegetables.
🍷 Pairs Well With
A chilled dry Riesling or a crisp pilsner both cut the richness and complement the sweet-savory teriyaki and salty feta.
🥗 Side Dishes
Light cucumber and rice vinegar salad, quick-pickled radishes, steamed baby bok choy with garlic, or a simple miso soup to balance the richness.
Ingredients(20 items)
- 12 large schnitzel cutlets (6 oz each, pounded thin)
- 21 cup all-purpose flour
- 32 large eggs (beaten)
- 41 cup panko breadcrumbs (mixed with 2 tablespoons sesame seeds)
- 51/2 cup teriyaki sauce
- 62 tablespoons brown sugar
- 71 tablespoon white miso paste (optional, for depth)
- 84 medium potatoes (cut into thin fries)
- 92 tablespoons coconut oil (for frying schnitzel)
- 103 tablespoons olive oil (for frying potatoes)
- 111 cup crumbled feta cheese
- 122 cups shredded salad greens (mixed greens)
- 132 cups cooked egg noodles (cooled)
- 142 tablespoons sesame oil
- 151 tablespoon white rice vinegar
- 161 teaspoon powdered sugar
- 172 duck breast slices (thinly shaved, for garnish)
- 182 tablespoons wok vegetables (thinly sliced)
- 191 tablespoon sesame seeds (for garnish)
- 20Salt and black pepper to taste
Nutrition Information(per serving)
1245
Calories
68g
Protein
98g
Carbs
52g
Fat
Instructions
- 1
Prepare the teriyaki glaze: In a small saucepan, combine 1/2 cup teriyaki sauce and 2 tablespoons brown sugar. Heat over medium heat, stirring occasionally until the sugar dissolves and the sauce reduces by one-third (about 5-7 minutes), creating a glossy, thick glaze. Set aside to cool slightly.
- 2
Season the schnitzel cutlets generously on both sides with salt and black pepper.
- 3
Set up a breading station with three shallow bowls: one with 1 cup flour, one with 2 beaten eggs, and one with 1 cup panko breadcrumbs mixed with 2 tablespoons sesame seeds.
- 4
Coat each schnitzel cutlet in flour, shaking off excess, then dip in beaten egg, and finally press into the sesame-panko mixture, ensuring full coverage on both sides.
- 5
Heat 2 tablespoons coconut oil in a large skillet over medium-high heat. Once shimmering, carefully place the breaded schnitzel cutlets in the pan and cook for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate.
- 6
Prepare the crispy fries: Heat 3 tablespoons olive oil in a large wok or deep skillet over high heat. Working in batches, fry the potato matchsticks for 4-5 minutes until golden and crispy, stirring occasionally. Drain on paper towels and season with salt.
- 7
While fries cook, prepare the sesame noodle slaw: In a large bowl, combine 2 cups cooled egg noodles, 2 cups shredded salad greens, and 2 tablespoons sliced wok vegetables. In a small bowl, whisk together 2 tablespoons sesame oil, 1 tablespoon white rice vinegar, 1 teaspoon powdered sugar, and a pinch of salt. Pour dressing over noodle mixture and toss gently to combine.
- 8
Brush or spoon the teriyaki glaze generously over both sides of each cooked schnitzel cutlet, reserving 1 tablespoon for drizzling.
- 9
Arrange the crispy fries on a serving plate and top with 1/2 cup crumbled feta cheese per portion.
- 10
Place the glazed schnitzel cutlet alongside the feta fries.
- 11
Top the schnitzel with 2-3 thin shaved slices of duck breast.
- 12
Serve the sesame noodle slaw on the side of the plate.
- 13
Drizzle the remaining teriyaki glaze around the plate and garnish with 1 tablespoon sesame seeds and any remaining wok vegetables.
- 14
Serve immediately while the schnitzel is still warm and the fries are crispy.
Get Personalized Recipes
Download Fridgify and discover recipes tailored to the exact ingredients in your fridge. Just snap a photo and let AI create your next meal!