Japanese schnitzel on brioche with tonkatsu sauce and Korean mayonnaise

Name: Japanese schnitzel on brioche with tonkatsu sauce and Korean mayonnaise
Ingredients: 75 g Hellmann’s Real Mayonnaise; 35 g Hellmann’s Sesame Soy Vinaigrette; 10 g Wasabi; 15 g Gochujang paste; 150 g Hellmann’s Tomato Ketchup; 200 g Pointed cabbage (julienne cut); 10 Breaded chicken schnitzels; 75 g Hellmann’s Real Mayonnaise; 15 g Soy sauce; 15 g Ginger syrup; 35 g Worcester sauce; 5 g Dijon mustard; 10 Brioche bread slices; 20 Shiso leaves

Crispy chicken schnitzel on brioche with pointed cabbage, Korean mayonnaise, and tonkatsu sauce for a savory Asian twist.Ingredients for 10 people.

Ingredients

75gHellmann’s Real Mayonnaise

10gWasabi

200gPointed cabbage (julienne cut)

10Breaded chicken schnitzels

35gHellmann’s Sesame Soy Vinaigrette

15gGochujang paste

75gHellmann’s Real Mayonnaise

150gHellmann’s Tomato Ketchup

15gSoy sauce

15gGinger syrup

35gWorcester sauce

5gDijon mustard

10Brioche bread slices

20Shiso leaves

Preparation

Fry the chicken schnitzels crispy in oil.
Mix the pointed cabbage with the mayonnaise and wasabi.

Mix the mayonnaise with the vinaigrette and the gochujang.

Mix the tomato ketchup with the Worcestershire, soy sauce, ginger syrup, and mustard.

Top the toasted brioche with the pointed cabbage salad and place the schnitzels on top.
Spread the Korean mayonnaise and tonkatsu sauce on top and optionally finish with an extra slice of bread.