Recipe

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 egg, lightly beaten
- freshly ground Kowalski's Black Peppercorns, to taste
2 medium 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
  1. In a medium mixing bowl, toss cabbage with vinegar, sesame oil and ½ tsp. salt; set aside (cabbage will wilt slightly while zucchini cooks).
  2. Pour breadcrumbs, flour and egg into separate shallow dishes; season all 3 dishes with salt and pepper.
  3. 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.
  4. 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).
  5. While zucchini cooks, whisk together hoisin and ketchup; set aside.
  6. Remove zucchini from pan; sprinkle with salt while still hot.
  7. Drizzle warm zucchini with sauce; garnish to taste.
  8. Serve with cabbage salad on the side.