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Katsu-Schnitzel mit gebackenen Kartoffeln, Wasabi-Dill-Dressing und Weißkohlsalat
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Ingredients
Gebackene Kartoffeln
- 600 g Kartoffeln in Spalten
- 5 g Honig
- 20 g Öl
- ½ TL Knoblauch, gemahlen
- 2 - 3 Prisen brauner Zucker
- ½ TL Salz
- 2 - 3 Prisen Pfeffer
Weißkohlsalat
- 300 g Weißkohl in Stücken
- 30 g Sojasauce
- 30 g Reisessig
- 1 TL Sesam
- ¼ TL Salz
- ¼ TL Zucker
Wasabi-Dill-Dressing und Fertigstellung
- 3 Stängel Dill abgezupft
- 1 - 2 TL Wasabipaste
- 25 g Reisessig
- 50 g Joghurt, 3,5% Fett
- 50 g Mayonnaise
- 2 - 3 Prisen Zucker
- ¾ TL Salz und etwas mehr zum Würzen
- 1 Ei
- 60 g Mineralwasser mit Kohlensäure
- 30 g Speisestärke
- ¼ TL Pfeffer
- 3 - 4 EL Mehl
- 60 - 80 g Panko
- 4 Schweineschnitzel (à ca. 120 g)
- Öl zum Braten
- Nutrition
- per 1 Portion
- Calories
- 679 kcal / 2841 kJ
- Protein
- 34 g
- Fat
- 33 g
- Carbohydrates
- 62 g
- Fiber
- 7 g
- Saturated fat
- 8 g
- Sodium
- 1491 mg
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