Zucchini Katsu with Simple Cabbage Salad
Ingredients
1
medium head napa cabbage, cored and thinly sliced
2 tsp.
rice vinegar
1 tsp.
toasted sesame oil
½ tsp.
kosher salt, plus more to taste
½ cup
panko breadcrumbs
¼ cup
flour
1
Minnesota Grown egg (such as Kowalski's Organic Free-Range or Certified Humane Pasture-Raised Eggs), lightly beaten
- freshly ground Kowalski's Black Peppercorns, to taste
2
medium Minnesota Grown zucchinis, ends discarded, cut in half crosswise then lengthwise into ½" thick planks
2 tbsp.
Kowalski's Extra Virgin Olive Oil
3 tbsp.
prepared hoisin sauce
2 tbsp.
Kowalski's Classic Ketchup
- garnishes, to taste: sesame seeds and thinly sliced green onion
Directions
- In a medium mixing bowl, toss cabbage with vinegar, sesame oil and ½ tsp. salt; set aside (cabbage will wilt slightly while zucchini cooks).
- Pour breadcrumbs, flour and egg into separate shallow dishes; season all 3 dishes with salt and pepper.
- Working in batches, coat zucchini in flour, shaking off excess. Dip floured zucchini in egg, then coat with breadcrumbs, pressing to adhere. Set aside on a wire rack to dry for 15 min.
- Heat oil in an extra-large nonstick skillet over medium-high heat; working in 2 batches, pan-fry zucchini until golden-brown and cooked through, turning once (about 2 min. per side).
- While zucchini cooks, whisk together hoisin and ketchup; set aside.
- Remove zucchini from pan; sprinkle with salt while still hot.
- Drizzle warm zucchini with sauce; garnish to taste.
- Serve with cabbage salad on the side.
