Petit-déjeuner
Turkish Egg Katsu
30 minPour 3Nutri-Score C€€
C
30 min
30 minTurkish Egg Katsu
recette de
Dziyana | home chef
@vibeshef
6 recettes
7 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
eggs (large, cold)Produits laitiers3 morceaux
panko breadcrumbsBoulangerie120 g- frying oil (for deep frying)Épicerie240 ml
Greek yogurtProduits laitiers240 g- toasted sesame oilÉpicerie15 ml
- Sriracha mayoÉpicerie30 ml
fresh parsley, chives and dill (finely chopped)Fruits et légumes1 morceau- chili oilÉpicerie10 ml
par portion
Nutrition
570kcal
- Glucides
- 32 g
- Protéines
- 13 g
- Lipides
- 43 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier
Pince de cuisine
pas à pas
Préparation
- Étape 1
Coat the eggs in panko
- Line a bowl with parchment paper and add a layer of panko breadcrumbs.
- Make a small well in the panko, crack an egg into it and cover it completely with more panko.
- Repeat individually for the remaining eggs and set aside.
- Étape 2
Heat the frying oil
- Heat the frying oil in a pan until hot.
- Étape 3
Fry the egg katsu
- Lift the parchment paper with the panko-coated egg and place it directly into the hot oil.
- Remove the parchment paper with tongs once a light outer crust has formed around the egg.
- Fry each egg individually so the coating gets golden and crispy while keeping the yolk runny.
- Étape 4
Prepare the herbs and yogurt sauce
- Finely chop the fresh parsley, chives and dill.
- Mix the Greek yogurt, sesame oil, Sriracha mayo and half of the chopped herbs in a bowl.
- Étape 5
Plate and serve
- Spread the yogurt mixture onto a serving plate.
- Place the crispy egg katsus on top, drizzle with chili oil and garnish with the remaining herbs.