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🍽️ Crispy Coconut Schnitzels with Glass Noodle Salad

740 kcal · 30 min · 4 servings

Ingredients

• Carrots 1 pc.
• Zucchini 1 pc.
• Spring onions 1 bunch
• Organic Limes 1 pc.
• Cucumbers 1 pc.
• Ginger, fresh 10 g
• Salt 1 tbsp
• Glass noodles 200 g
• Honey 1 tbsp
• Soy sauce 4 tbsp
• Oil 8 tbsp
• Wheat flour, Type 405 2 tbsp
• Eggs 2 pcs.
• Breadcrumbs 50 g
• Coconut flakes 50 g
• Pork schnitzel from the top round 600 g
• Peanuts 4 tbsp
• Pepper, black ground pinch

Instructions

1. 1. Wash the carrot and the zucchini thoroughly.
2. 2. Peel the carrot.
3. 3. Remove the hard ends from the carrot and zucchini.
4. 4. Cut the carrot and zucchini into strips about 0.2 cm wide.
5. 5. Clean the spring onions.
6. 6. Dry the spring onions with a cloth.
7. 7. Cut the spring onions diagonally into thin rings.
8. 8. Halve the lime.
9. 9. Squeeze the juice from the lime.
10. 10. Wash the cucumber well.
11. 11. Quarter the cucumber lengthwise.
12. 12. Remove the seeds from the cucumber.
13. 13. Cut the cucumber diagonally into thin strips.
14. 14. Peel the ginger.
15. 15. Chop the ginger finely.
16. 16. Bring about 2 liters of salted water to a boil in a pot.
17. 17. Add the glass noodles to the boiling water.
18. 18. Remove the pot from the heat.
19. 19. Let the noodles steep in the hot water for about 4 minutes.
20. 20. Set aside 100 ml of the cooking water.
21. 21. Drain the noodles.
22. 22. Rinse the noodles under cold water.
23. 23. Put the reserved cooking water into a bowl.
24. 24. Add 1 tablespoon of honey to the bowl.
25. 25. Add soy sauce to the bowl.
26. 26. Add the chopped ginger to the bowl.
27. 27. Add the lime juice to the bowl.
28. 28. Add 2 tablespoons of oil to the bowl.
29. 29. Mix the dressing ingredients well.
30. 30. Heat 2 tablespoons of oil in a pan over high heat.
31. 31. Fry the carrot, zucchini, and spring onions for about 5 minutes over high heat.
32. 32. Shake the pan regularly while frying the vegetables.
33. 33. Mix the fried vegetables with the cucumbers.
34. 34. Mix the vegetables with the noodles.
35. 35. Mix the vegetables with the dressing.
36. 36. Set the salad aside to let the flavors meld.
37. 37. Clean the pan.
38. 38. Spread flour on a deep plate.
39. 39. Whisk the egg in another bowl.
40. 40. Set the bowl with the whisked egg ready.
41. 41. Mix breadcrumbs with coconut flakes on a third plate.
42. 42. Rinse the meat.
43. 43. Dry the meat with a cloth.
44. 44. Place a schnitzel between two layers of cling film.
45. 45. Pound the meat flat by hitting it with the bottom of a pan.
46. 46. Season the schnitzels well with salt on both sides.
47. 47. Coat the schnitzels in the flour first.
48. 48. Shake off excess flour from the schnitzels.
49. 49. Dip the schnitzels into the egg.
50. 50. Let the excess egg drip off the schnitzels.
51. 51. Finally, coat the schnitzels in the coconut breadcrumb mix.
52. 52. Heat 4 tablespoons of oil in the cleaned pan over medium heat.
53. 53. Fry the schnitzels for about 2 minutes on each side until golden brown.
54. 54. Chop the peanuts finely.
55. 55. Season the salad well with salt.
56. 56. Season the salad well with pepper.
57. 57. Let the coconut schnitzels drain on kitchen paper.
58. 58. Plate the coconut schnitzels.
59. 59. Serve the schnitzels together with the glass noodle salad.
60. 60. Garnish the dish with the chopped peanuts.

Nutrition per serving

• kcal: 740
• Protein: 40 g · Fett/Fat: 44 g · Carbs: 45 g