Japanese Edamame Slaw with Sesame Schnitzel

Ingredients


SLAW

  • 175g podded frozen edamame beans
  • 400g cabbage, finely shredded
  • 3 spring onions, finely sliced on the diagonal
  • 2 tablespoons sesame seeds, toasted + extra to serve
  • 1 nori sheet
  • 1 tablespoons Tamari
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoons olive oil
  • 1 teaspoon sugar
  • 1 tablespoon Open Sesame Dressing + extra to serve

BEEF SCHNITZEL

  • 500g Angus Beef Schnitzel
  • 1/3 cup flour
  • 2 eggs, lightly beaten
  • 1 ½ cups Panko crumbs
  • 1/3 cup sesame seeds
  • 1 ½ teaspoons sea salt

Method:

Put the edamame beans into a heat-proof jug, cover with boiling water and leave to sit for a minute or two before draining well and putting into a salad bowl.

Add in the cabbage, spring onions and sesame seeds and mix well to combine. Toast the nori sheet in a heavy-bottomed frying pan for over a high-heat for several seconds on each side, or until crunchy. Remove from the pan, tear into little pieces and set aside.

Put the Tamari, vinegar, oils, sugar and the Open Sesame Dressing into a small jar, put on the lid and shake well to combine. Set aside.

Arrange 3 shallow dishes in a row and add the flour into one, the eggs into the next, and in the last, mix together the Panko crumbs, sesame seeds and salt to combine. Take a piece of the schnitzel and coat it well in the flour, shaking off any excess. Next put it into the egg mixture, making sure to completely cover both sides. Lastly put it into the crumb mix and press to well coat each side.

Heat some olive oil in a heavy-bottomed frying pan over a medium-high heat and fry the schnitzel in batches, adding more olive oil as required. Slice in two on the diagonal and arrange on a serving plate.

Dress the salad with the dressing and scatter over the nori, then serve with the schnitzel. Top with extra Open Sesame Dressing and toasted sesame seeds if desired.