Asian chicken schnitzel with pointed cabbage vegetables

Name: Asian chicken schnitzel with pointed cabbage vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Chicken filets (approx. 500 g); 2 (approx. 150 g) Carrots; 1 (approx. 800 g) baby pointed cabbage; 20 g fresh ginger; 1 Garlic clove; 3 TABLESPOONS Sesame Oil; 1/2 TEASPOON Sambal Oelek; 200 ml Vegetable broth; 3 TABLESPOONS Soy sauce; 7-10 Tbsp Salt; 2 Eggs (size M); 7-10 Tbsp Pepper; 100 g Panko (Japanese bread flakes); 6 TABLESPOONS Oil; 7-10 Tbsp Coriander

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Chicken filets (approx. 500 g)
2 (approx. 150 g) Carrots
1 (approx. 800 g) baby pointed cabbage
20 g fresh ginger
1 Garlic clove
3 TABLESPOONS Sesame Oil
1/2 TEASPOON Sambal Oelek
200 ml Vegetable broth
3 TABLESPOONS Soy sauce
7-10 Tbsp Salt
2 Eggs (size M)
7-10 Tbsp Pepper
100 g Panko (Japanese bread flakes)
6 TABLESPOONS Oil
7-10 Tbsp Coriander

Directions

1
Wash the chicken fillets, dab dry and cut into 5-6 thin slices each. If necessary, tap flatter and chill. Clean and wash the carrots and pointed cabbage. Cut the pointed cabbage roughly into strips and the carrots into small cubes.
2
Peel ginger and garlic and chop very finely. Heat 2 tbsp. sesame oil in a wide saucepan, fry the pointed cabbage lightly while turning, remove. Heat 1 tbsp. sesame oil in the pot, fry carrots, ginger and garlic for 4-5 minutes.
3
Stir in Sambal Oelek, pour in vegetable stock and add the pointed cabbage again. Cover and stew for about 5 minutes. Season vegetables with soy sauce and salt if necessary. Put eggs and 2 tablespoons of cold water in a plate, season with salt and pepper and beat.
4
Turn the schnitzel first in egg, then in the bread flakes. Heat the oil bit by bit in a large frying pan. Fry the escalopes in it in portions for 3-4 minutes, turning them over. Keep warm. Arrange the cutlets on the pointed cabbage and garnish with coriander.