Japanese Schnitzel Curry
·
Serves 4·
Prep 20 minutes + 10 minutes to chill·
Cook 15 minutes·
Cost $3.50 a serve
Ingredient
·
4 x 100g uncrumbed pork schnitzels·
½ cup plain flour·
2 eggs, lightly whisked·
1½ cups panko (Japanese dried breadcrumbs)·
1 tablespoon vegetable oil, plus extra, to shallow-fry·
1 onion, cut into thin wedges·
1 carrot, sliced·
100g packet Japanese golden curry sauce mix·
½ cup bean sprouts·
1 nori sheet, cut into thin strips·
2 teaspoons sesame seeds, toasted·
3 cups cooked long-grain white rice·
¼ cup coriander leaves
2 teaspoons sesame seeds, toasted
Recipe
1. Dip pork into
flour to coat, then egg, then breadcrumbs. Chill for 10 minutes.2. Meanwhile, heat
oil in a medium frying pan over moderate heat. Add onion and carrot; cook and
stir for 5 minutes or until soft. Add curry mix and 2 cups water; bring to the
boil. Reduce heat; simmer for 5 minutes or until thickened.3. Heat extra oil
in a medium frying pan over moderate heat. Shallow-fry schnitzels for 2 minutes
each side or until golden and cooked. Drain on paper towel. Combine bean
sprouts, nori and sesame seeds in a bowl. Spoon rice into serving bowls. Top
with schnitzel, sauce, coriander and nori mixture.