Pork Schnitzel with Curry Sauce

Preparation time: 25 minutes
Total cooking time: 30 minutes

Serves 4

Difficulty: Medium

1 tablespoon oil
1 onion, cut into thin wedges
2 large carrots, cut into 2cm cubes
1 large potato, cut into 2cm cubes
60g (2oz) Japanese curry paste block, broken into small pieces
Flour, for coating
4 x 120g (4oz) pork schnitzels, pounded to 4mm thickness
2 eggs, lightly beaten
150g (5oz) Japanese breadcrumbs (panko)
Oil, for deep frying
Pickled ginger, pickled daikon, umeboshi (baby pickled plums), crisp fried onions, to garnish.

1. Heat the oil in a saucepan, add the onion, carrot and potato, and cook over medium heat for 10 minutes, or until starting to brown. Add 2 cups (500ml/16 fl oz) water and the curry paste, and stir until the curry paste dissolves and the sauce becomes a smooth consistency. Reduce the heat and simmer for 10 minutes, or until the vegetables are cooked through. Season to taste with salt and freshly ground black pepper.

2. Season the flour well with salt and pepper. Dip each schnitzel into the flour, shake off any excess and dip into the beaten egg, allowing any excess to drip off. Coat with the Japanese breadcrumbs by pressing each side of the schnitzel firmly into the crumbs on a plate.

3. Fill a deep heavy-based saucepan one-third full of oil and heat to 180°C (350°F) or until a cube of bread dropped into the oil browns in 15 seconds. Cook the schnitzels, one at a time, turning once or twice, for 5 minutes, or until golden brown all over and cooked through. Drain on crumpled paper towels.

4. Slice each schnitzel into 5-6 pieces and arrange, keeping the original shape, over cooked rice. Ladle some of the curry sauce over the schnitzels. Garnish with fried onions and serve with the pickles on the side.

Nutrition per serving
Protein 38g; Fat 22g; Carbohydrate 40g; Dietary Fibre 5g; Cholesterol 150mg; 2145kJ (513kcal)

Note:
Japanese curry is available from Asian grocers as a block or powder.