Preparation
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Take the pork cutlet and dehumidify it with a kitchen towel/kitchen paper.
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Beat the cutlet vertically and horizontally with the blunt side of the knife. This serves to make the meat more tender. If a meat hammer/beater is available, you are welcome to use it.
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The egg is broken and mixed with water.
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Pour flour, panko and the egg into three different containers.
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Spread the schnitzel with the soy sauce and then dip it into the egg one after the other, then into the flour and finally into the Panko.
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Heat the oil and fry the schnitzel for 3-4 minutes until it turns golden brown. In Japan this is called kitsuneiro (fox-coloured). Then lay it on the kitchen paper to degrease it.
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Finally, cut the cabbage into very very thin strips.
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