Korean Twist Weinerschnitzel
Crispy, tender veal cutlets meet savory Korean flavors in this fusion delight. The traditional Weinerschnitzel is enhanced with a delicious blend of spicy gochujang sauce, fragrant sesame seeds, and a zesty kimchi coleslaw. Get ready to experience a vibrant explosion of flavors that will transport you to the streets of Seoul!
ingredients
- 4 veal cutlets (4-5 oz each)
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1 cup gochujang sauce
- 2 tablespoons vegetable oil
- 2 cups shredded cabbage
- 1/2 cup kimchi, chopped
- 2 tablespoons mayonnaise
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- Salt and pepper to taste
steps
- 1.
Pound the veal cutlets to a quarter-inch thickness, season with salt and pepper.
- 2.
Dredge each cutlet in flour, dip in beaten eggs, and coat in panko breadcrumbs.
- 3.
In a large skillet, heat vegetable oil over medium-high heat.
- 4.
Fry the breaded cutlets until golden brown and cooked through, approximately 3-4 minutes per side. Drain on paper towels.
- 5.
In a small bowl, combine gochujang sauce, sesame oil, and sesame seeds.
- 6.
In a separate bowl, mix shredded cabbage, kimchi, mayonnaise, and rice vinegar to create the kimchi coleslaw.
- 7.
Serve the crispy veal cutlets with a generous drizzle of gochujang sauce and a side of kimchi coleslaw.
- 8.
Garnish with additional sesame seeds, if desired.
- 9.
Enjoy this unique fusion experience!
