Japanese Tonkatsu Schnitzel

Name: Japanese Tonkatsu Schnitzel
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g White cabbage; 1 red pepper; 10 TABLESPOONS Oil; 4 TABLESPOONS Sesame seed; 2 TABLESPOONS White wine vinegar; 100 ml Orange juice; 3 TABLESPOONS light soy sauce; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Plums; 3 TABLESPOONS Sugar; 2 TABLESPOONS Worcestershire sauce; 100 ml Vegetable broth; 100 g Ketchup; 200 g Basmati rice; 4 Pork cutlet (approx. 160 g each); 1 egg (size M); 50 g Panko; 4 TABLESPOONS Flour

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g White cabbage
1 red pepper
10 TABLESPOONS Oil
4 TABLESPOONS Sesame seed
2 TABLESPOONS White wine vinegar
100 ml Orange juice
3 TABLESPOONS light soy sauce
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Plums
3 TABLESPOONS Sugar
2 TABLESPOONS Worcestershire sauce
100 ml Vegetable broth
100 g Ketchup
200 g Basmati rice
4 Pork cutlet (approx. 160 g each)
1 egg (size M)
50 g Panko
4 TABLESPOONS Flour

Directions

1
Remove the outer leaves of the cabbage. Cut out the stalk wedge-shaped, cut the leaves into fine strips. Quarter the bell peppers, clean, wash and cut into strips from the narrow side. For the marinade, heat 2 tablespoons of oil in a frying pan. Fry the sesame seeds over medium heat until golden brown. Remove 2 tbsp sesame seeds from the pan and set aside. Deglaze the remaining sesame seeds with vinegar, orange juice and soy sauce. Mix cabbage and bell peppers with the marinade. Season to taste with salt and pepper
2
Wash plums, cut in half, remove stones. Cut plum halves into small cubes. Steam sugar and plums in a hot pan for about 2 minutes while turning. Add Worcestershire sauce, stock and ketchup. Season to taste with salt and pepper. Keep warm. Rinse rice thoroughly under cold running water. Cook rice in a pot of salted water according to package instructions
3
In the meantime, wash the meat, dab dry, tap flatter if necessary, season with salt and pepper. Whisk the egg. Put Panko and flour separately in 2 flat bowls. Turn the schnitzel first in the flour, then in the egg and panko, press the breadcrumbs lightly. Heat 8 tablespoons of oil in 2 portions in a large pan. Fry the cutlets in it over medium heat until golden brown. Drain the fried escalopes on kitchen paper and keep warm
4
Drain rice and mix with roasted sesame seeds. Cut the escalope into strips. Arrange cabbage salad with the cutlets on plates. Add sauce and rice