Foodphotography #32 🥗🥘🍝 The Recipe

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:

1. Preheat the oven to 200 ° 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.
2. Mix wedges on a baking sheet with 1 tbsp oil and bake in the oven for about 20-25 minutes.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Good Appetite!