Coconut crispy schnitzel

For 4 servings
  • For the Asian sauce
  • 1 piece (s) (approx. 2 cm) fresh ginger
  • 2 Garlic cloves
  • 2 sticks of lemongrass
  • 4–5 Stalk (s) Coriander
  • 1 EL Oil
  • 125 ml soy sauce
  • 2 EL fish sauce
  • 3 EL liquid honey
  • 2 EL Sesame
  • For the schnitzel
  • 4 Pork schnitzel (à approx. 150 g)
  • Salt
  • pepper
  • 2 eggs (Gr. M)
  • 100 g Pankobrösel (or breadcrumbs)
  • 50 g desiccated coconut
  • 30 g flour
  • 4 EL Oil
  • 1 red chilli pepper
  • cling film
30 minutes
For the Asian sauce, peel and finely chop the ginger and garlic. Wash the lemongrass, cut in half lengthways, remove the outer leaves and gently press the sticks. Wash the coriander, shake dry, pull off the leaves and chop finely.
Heat 1 tablespoon of oil in a small saucepan. Sauté the garlic and ginger in it for about 2 minutes over medium heat. Deglaze with soy sauce and fish sauce. Stir in honey. Add the coriander and lemongrass sticks to the sauce and simmer uncovered for about 10 minutes.
Roast the sesame seeds in a pan until golden brown. Remove.
For the schnitzel, wash the meat, pat dry and cut in half crosswise. Tap the schnitzel individually between two layers of cling film with the bottom of a saucepan 2–3 mm thin. Season with salt and pepper on both sides.
Whisk the eggs in a deep plate with a fork. Mix the panko and coconut in another deep plate. Put the flour on a third deep plate. Turn the schnitzel first in the flour, then in the egg and finally in the panko-coconut mixture.
Heat 4 tablespoons of oil in the pan used. Fry the schnitzel in portions for about 2 minutes on each side.
Clean and wash the chilli and cut into fine rings. Sprinkle the schnitzel with some chilli. Pour the sauce through a fine sieve and serve. Sprinkle the sauce with the sesame seeds and the rest of the chilli. Serve the sauce and lime wedges with the schnitzel.
Quinoa salad tastes good with it.
1 portion approx:
  • 530 kcal


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