JAPANESE KATSU

Recipe can be prepared with meat or vegetarian.

Japanese food is pretty good as a take away - but unfortunately without VEGGIE CRUMBZ. If you don't want to miss your favorite CRUMBZ and you want your Katsu to be even hotter, it only takes a little time. But believe me, it will be worth it. Especially with gluten intolerance or vegetarian alternatives, it is worth having your own interpretation in the kitchen!

INGREDIENTS

for 3 schnitzel

Katsu:

• 100 g VEGGIE CRUMBZ Orange Carrot
• 1 Tofu (Veggie) oder 1 x chicken fillet
• 40 g flour
• 2 eggs (also possible in vegan with batter)
• 1 teaspoon paprika powder
• 2/3 teaspoons salt
• 5 tbsp vegetable oil for frying
• Spring onions and red chili for garnish

With:

• Rice as needed
• sweet chili sauce
• optional Chinese cabbage as a side dish

STEP BY STEP

1. Only necessary for Tofu Katsu Watch out! You need to start preparing for the katsu a few hours early, preferably the night before. It's also very quick! All you have to do is cut the tofu into 3 slices and weigh each slice down with a water-filled saucepan. This causes the tofu to drain a lot so that the breading sticks much better later.Don't forget to wash your hands, put on your apron and let's go!
2. Don't forget to wash your hands, put on your apron and let's go!
3. We start directly with the breading. Use your prepared tofu strips or chicken fillets for this. As a VEGGIE CRUMBZ fan, you probably already know the snack with the breading - 3 bowls, first the flour, then the whisked eggs, finally the vegetable crust with the spices - ready to fry!
4. Now it's time to put the rice on. In the next step, heat plenty of oil in a pan and fry your katsu schnitzel until the desired golden brown color.
5. For the final touch, only a few sliced ​​spring onions and some red chili are missing. Chinese cabbage, for example, is a great side dish. Top it off with a bit of chili sauce and enjoy!