Japanese schnitzel with Japanese coleslaw

Ingredients for 4 servings:

• 1 pork fillet(s) (pork loin roast)
• Flour
• 2 eggs
• Panko
• ½ head of cabbage
• Oil for frying
• a little ginger, about thumb-sized
• 2 tbsp white wine vinegar
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 dashes oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

For the schnitzel, cut the pork tenderloin into 3 pieces. Bread the pieces in the following order: flour, eggs, flour, eggs, panko (breadcrumbs from Japanese cuisine). Fry the pieces very slowly in a little oil in a pan until they reach an internal temperature of 62°C. Because the pieces are relatively thick, a low temperature is necessary so that the breading does not burn on the outside before the meat is cooked on the inside. Slice the meat and arrange on top of the rice. For the coleslaw, cut the head of cabbage into very fine strips. For the marinade, peel a large piece of ginger and finely chop or slice it. Mix the ginger with the vinegar, oil, honey, soy sauce, salt, and pepper and pour it over the chopped cabbage. Toss the salad thoroughly by hand and let it sit in the refrigerator for 1-2 hours. Serve the finished coleslaw next to the schnitzel on the plate. Serve with rice as a side dish. Garnish with sesame seeds if desired.