Crispy Asia-Schnitzel with spicy cabbage

Name: Crispy Asia-Schnitzel with spicy cabbage
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 15 g Ginger; 150 g Crab chips; 2 red peppers; 1/2 Head white cabbage; 8 Pork cutlet (approx. 100 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 red chillies; 2 Eggs (size M); 4-5 Tbsp Flour; 200 g Long grain rice; 3 TABLESPOONS Oil; 1/4 collar Coriander; 3 TABLESPOONS Süße Chilisoße; 7-10 Tbsp Asian basil and crab chips

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

15 g Ginger
150 g Crab chips
2 red peppers
1/2 Head white cabbage
8 Pork cutlet (approx. 100 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 red chillies
2 Eggs (size M)
4-5 Tbsp Flour
200 g Long grain rice
3 TABLESPOONS Oil
1/4 collar Coriander
3 TABLESPOONS Süße Chilisoße
7-10 Tbsp Asian basil and crab chips

Directions

1
Peel and grate the ginger. Finely chop the crab chips. Quarter the peppers, clean, wash and cut into thin strips. Clean white cabbage, cut into thin strips and wash. Rub the schnitzel with ginger, season with salt and pepper and chill.
2
Clean the chilli and cut into rings. Whisk eggs in a bowl, put flour and crab chips on a flat plate each. Turn the cutlets first in flour, then in egg and finally in crab chips. Prepare rice in boiling salted water according to instructions on the packet.
3
In the meantime, heat 2 tablespoons of oil in a pan. Fry the escalopes for 2-3 minutes on each side. Heat 1 tablespoon of oil in another pan. Fry the white cabbage, bell peppers and chilli rings for 4-5 minutes, turning them over. Season with salt and pepper.
4
Stir in the chilli sauce shortly before the end of the cooking time. Pluck the coriander leaves from the stalks, cut into strips and fold into the finished rice. Arrange 2 escalopes with the vegetables on plates and garnish with basil leaves.
5
Rice on the side.