Elevate super-healthy eggplant with the crunchy, golden goodness of panko breadcrumbs for this vegetarian schnitzel served with a refreshing watercress and cucumber salad.
Substances
- 2 medium eggplants
- 60 g (1/2 cup) cornflour, or rice flour
- 2 giant eggs
- 1 tbs soy sauce
- 150 g (2 cups) panko breadcrumbs
- 100 ml sunflower oil
- Salt
- Freshly floor black pepper
For the salad:
- 75 g (3 cups) watercress, washed
- 1 small cucumber, peeled into ribbons
- 2 tbs rice wine vinegar
- 2 tsp white sesame seeds
- 2 – 3 tbs pickled ginger, non-obligatory
- 1 lime, halved
Methodology
Step 1.
For the schnitzel: Trim the eggplants and reduce into slices, lengthwise, about 1 1/2 cm thick. Prepare on a big tray and sprinkle with salt on either side. Put aside for quarter-hour.
Step 2.
Within the meantime, place the cornflour in a shallow dish and season with salt and pepper. Beat the eggs in a second dish with the soy sauce. Place the breadcrumbs in a 3rd dish and season with salt and pepper.
Step 3.
Wipe the surplus salt and water from the eggplant slices utilizing kitchen paper. Working one after the other, dip within the cornflour to coat, shaking off the surplus. Dip into the egg, turning to coat, after which add to the breadcrumbs, turning to coat and urgent the crumbs into either side. Repeat for the remaining eggplant slices.
Step 4.
Warmth the oil in a big sauté pan set over a medium warmth till scorching. Working in batches, fry three or 4 schnitzels at a time till golden-brown throughout, turning as soon as, about 2-3 minutes per aspect. Take away accomplished schnitzel to a plate lined with kitchen paper, protecting with aluminium foil to maintain heat.
Step 5.
For the salad: Mix the watercress, cucumber, and vinegar in a mixing bowl. Season with salt and pepper, tossing to mix.
Step 6.
Switch to a serving platter and prime with the sesame seeds. Serve with the schnitzel on the aspect and a garnish of pickled ginger and lime halves.
Serves 4
