Japanese Tonkatsu
Schnitzel with sweet potatoes, limes mayo and pointed cabbage.
Ingredients:
1 sweet potato, large
5 tablespoons oil
1 carrot approx.
400 g pointed cabbage
salt, pepper, sugar
1 lime
1 tablespoon flour
1 egg
25 g breadcrumbs
300 g pork schnitzel
2 x 17 ml Mayonnaise
Preparation:
- Preheat the oven to 200 掳 C (convection). Wash sweet potato thoroughly and thinly cut off both ends. Halve the potato at first and then cut the halves into eight to create wedges approx. 1 cm thick.
- Mix wedges on a baking sheet with 1 tbsp oil and bake in the oven for about 20-25 minutes.
- Peel carrot, remove ends and grate coarsely into a large bowl. Halve cabbage and cut out the stem choke wedge-shaped. Cut the cabbage halves into very fine strips with a spiked knife. Season the cabbage and carrot in the large bowl with 1 pinch of sugar and 2 pinches of salt and knead vigorously with your hands for approx. 1 min.
- Wash lime, halve and squeeze out the juice. Mix 1 tbsp lime juice and 1 tbsp oil under the vegetables and season with salt, pepper and sugar.
- For breading, prepare a 1 deep dish with 1 tbsp flour and a 2nd plate with whisked egg. In a third plate mix the pancake with 2 pinches of salt. Wash the meat, dab it dry and pat flat between two layers of fresh holding foil with the bottom of a large pan about 0.3 cm flat.
- Salt the schnitzel on both sides. Turn the meat into flour, shake off excess flour, strain through the egg and drain. Finally, turn in the breadcrumbs.
- In the large pan, heat 3 tbsp of medium-high oil and bake the escalopes in each side for about 2 minutes until golden. Meanwhile, in a small bowl, season the mayonnaise with 1 teaspoon of lime juice and 1 pinch of salt.
- Drain schnitzel on kitchen paper. Remove sweet potatoes from the oven and season with 2-3 pinches of salt. Arrange schnitzel, sweet potato wedges, cabbage and mayo on plates and serve.