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Aubergine-miso schnitzel with tomato cream sauce
Ingredients
For
10
servings
3 aubergines
100 g salt
50 g miso
200 ml Debic Roast & Fry
200 g flour
200 g egg whites, pasteurised
300 g panko, Japanese breadcrumbs
Salt
500 ml water
30 g kombu
200 ml Debic Culinaire Original
150 g sun-dried tomatoes
20 ml soy sauce
salt and pepper
100 g panko
50 ml Debic Roast & Fry
500 g capellini pasta
50 ml Debic Culinaire Original
10 sprigs of basil
50 ml basil oil
50 g sun-dried tomatoes
Preparation
Chop the aubergines into equal slices and sprinkle both sides with salt.
Leave for twenty minutes so that the moisture can drain out.
Rinse well and dry the slices on paper towels.
Lightly spread the miso on both sides.
Coat the slices in the flour, then in the egg whites and finally in the panko.
Heat a sufficient quantity of Debic Roast & Fry and fry the schnitzels until crisp.
For the cream sauce, heat the water with the kombu for an hour at 65°C.
After that, remove the kombu.
Bring the dashi to boil again and add the culinary cream.
Reduce by half and add the sun-dried tomatoes.
Chop finely in the blender, pass through a fine sieve and season to taste with soy sauce, salt and pepper.
Heat the Debic Roast & Fry in a frying pan and add the panko.
Bake the panko until golden brown and season with salt to taste.
Drain on paper towels.
Assembly
Cook the pasta al dente and serve with the Debic Culinaire Original and a bit of the cooking liquid.
Stir in a nice swirl using a ladle and a pair of tongs that fits on the plate and sprinkle with the pangrattato.
Finishing touch
Stir in a nice swirl using a ladle and a pair of tongs that fits on the plate and sprinkle with the pangrattato.
