Wiener Schnitzel Goes Asia

Asian potatoes

1. Peel and quarter the potatoes (the potatoes should be slightly larger than triplets), then place in a bowl. Add the grated ginger and the grated garlic, season with salt and chilli (to taste and desired heat). Then add the panko flour and oil and mix really well with your hands.
2. Now put the potatoes in an ovenproof dish and bake in the oven preheated to 180 degrees for 45 – 50 minutes, turning once halfway through.

Wasabi majo

1. Mix the egg yolks with the wasabi paste well and then stir in the oil, first drop by drop and then in a fine stream, until a nice, thick mayo has formed. Season to taste with salt, pepper and lime juice. Chill until ready to serve.

schnitzel

1. Cut small schnitzels from the wrong veal fillet, making sure that you cut against the grain. You can also buy cut schnitzel. Now pound the schnitzel thinly, always place a schnitzel between two foils or in a freezer bag and pound the outside with the meat tenderizer.
2. Now you build a breading road. Put some flour in the first bowl. In the second bowl are the 2 eggs, which are clumped together and seasoned with salt, pepper and pimento d’Espelette. And put the panko flour in the 3rd bowl.
3. Now the schnitzel is first rolled in the flour and then the excess flour is knocked off well. Then pull the schnitzel through the egg and finally turn them in the pank flour. Then heat enough clarified butter in a pan, the schnitzel should float in it, so don’t skimp on clarified butter.
4. Now bake the schnitzel on each side for about 3 minutes until golden brown, always moving the pan well so that the clarified butter sloshes over the schnitzel and the breading can rise nicely. Then drain the schnitzel on paper towels.

finish

1. Arrange the potatoes on plates, serve with the schnitzel and put the wasabi majo in small portion molds and place on the plate.