Sesame crispy cutlet with cucumber caipirinha
easy
90 mins
90 mins
Ingredients
- 2 Cucumbers
- 7-10 Tbsp salt, pepper
- 2 ripe organic limes
- 3-4 Tbsp demerara sugar
- 1 collar Radishes
- 1 collar Chives
- 400 g Cream quark (40 %)
- 4 TABLESPOONS Whipped cream
- 7-10 Tbsp Juice from 1⁄2 Lemon
- 100 g Panko (Japanese white bread crumbs; Asian bread; alternatively breadcrumbs)
- 4 TABLESPOONS whiter and
- 7-10 Tbsp black sesame
- 6 thin turkey escalopes (approx. 150 g each)
- 7-10 Tbsp Chilli salt and pepper mixture
- 5-6 Tbsp Flour
- 2 Eggs
- 3-4 Tbsp Oil
Directions
- 1
Peel the cucumbers and slice them into thin slices. Mix with a good 1 teaspoon salt. Leave to stand for about 20 minutes. Then drain the cucumber water (otherwise the salad will be watered down).
- 2
Wash the limes in hot water and dry them. Rub the peel off 1 lime and cut 1 lime into thin slices. Squeeze the grated lime. Mix the lime zest and juice with the cucumber salad.
- 3
Season to taste with sugar and salt.
- 4
Clean the radishes, wash them and cut them into sticks. Wash chives, shake dry and cut into fine rolls. Mix quark and cream. Fold in radishes and chives. Season to taste with salt, pepper and lemon juice.
- 5
Mix panco and sesame. Wash the cutlets, dab dry and tap flatter. Then cut in half. Season with chilli salt and pepper mixture. Turn escalopes one after the other first in flour, then in whisked eggs and finally in sesame breadcrumbs.
- 6
Press on the breading.
- 7
Fry escalopes in portions in hot oil for 2-3 minutes on each side. Drain on kitchen paper. Schnitzels taste hot or cold.
- 8
Cucumber salad in Caipirinha glasses distribute. Cut lime slices to the middle, stick them to the edges of the glass. Serve with schnitzels and radish cream.
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