Zukkini Katsu Recipe
breaded zucchini cutlet, cabbage salad, katsu sauce miso - capers dressing
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Ingredients
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Zucchini Cutlets
Cabbage Salad
Katsu Sauce Miso-Capers Dressing
Method
Zucchini Cutlets
- 1
Prepare the Zucchini
Wash and dry the zucchinis. Cut them into 1/4 inch thick slices.
- 2
Setup Breading Station
In three separate shallow bowls, place the flour in the first, beat the egg in the second, and add the panko breadcrumbs, salt, and pepper in the third.
- 3
Bread the Zucchini
Dip each zucchini slice into the flour, shaking off the excess. Then dip it into the beaten egg, followed by the panko mixture. Ensure they are well-coated.
- 4
Fry the Zucchini
In a large skillet, heat the vegetable oil over medium-high heat. Fry the breaded zucchini slices until golden brown and crispy, about 3-4 minutes per side. Remove and let drain on paper towels.
Cabbage Salad
- 5
Prepare the Vegetables
Shred the cabbage and grate the carrot. Place them in a large mixing bowl.
- 6
Make the Dressing
In a small bowl, whisk together the rice vinegar, sesame oil, salt, and pepper.
- 7
Combine Salad
Pour the dressing over the cabbage and carrot. Toss well to combine, ensuring the vegetables are evenly coated.
Katsu Sauce Miso-Capers Dressing
- 8
Prepare the Dressing
In a small bowl, mix together the miso paste, chopped capers, soy sauce, honey, and water until smooth and well combined.