Coconut Crunchy Schnitzel

Ingredients

Directions

1. 1

   For the asia sauce, peel ginger and garlic and chop finely. Wash lemon grass, cut in half lengthwise, remove outer leaves and press the stalks lightly. Wash coriander, shake dry, pluck off leaves and chop finely.

2. 2

   Heat 1 tablespoon of oil in a small pot. Sauté the garlic and ginger for about 2 minutes over medium heat. Deglaze with soy sauce and fish sauce. Stir in honey. Add coriander and lemongrass sticks to the sauce and let it simmer openly for about 10 minutes.

3. 3

   Roast sesame seeds in a pan without fat until golden brown. Remove.

4. 4

   For the cutlets, wash the meat, dab dry and cut in half crosswise. Beat the cutlets individually between two layers of cling film with the bottom of a saucepan 2-3 mm thin and flat. Season with salt and pepper on both sides.

5. 5

   Whisk the eggs in a deep plate with a fork. Mix Panko and coconut in another deep plate. Pour flour into a third deep plate. Turn the schnitzel first in flour, then in egg and finally in the Panko and coconut mixture.

6. 6

   Heat 4 tablespoons of oil in the frying pan used. Fry the escalopes in it in portions for about 2 minutes on each side.

7. 7

   Clean and wash the chillies and cut them into fine rings. Sprinkle schnitzel with some chilli. Pour sauce through a fine sieve and serve. Sprinkle the sauce with sesame seeds and the rest of the chilli. Serve the sauce and lime wedges with the schnitzels.

8. 8

   Quinoa salad tastes good with it.