Katsu with Cabbage Salad - Andrew Zimmern
Crispy pigeon katsu served with shaved Chinese cabbage salad and ginger carrot vinaigrette—flavorful fusion of Asian and European influences by Andrew Zimmern.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Ingredients
- 1 small head of Chinese green cabbage
- 1/4 cup minced chives
- Juice from 1/2 lemon
- Ginger Carrot Vinaigrette, for serving (recipe below)
- 2 pigeons
- 5 cups vegetable oil for frying
- 1 cup well-seasoned flour
- 3 eggs, beaten
- 2 cups panko breadcrumbs
- Lemon wedges, for serving
- Bulldog sauce, for serving
- Japanese hot mustard, for serving
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