Schnitzel Katsu Curry

SERVES 4 | 10 MINS PREP | 20 MINS COOK TIME

INGREDIENTS

For the schnitzel
4 beef schnitzels
1 cup plain flour
2 eggs, beaten
1½ cups panko breadcrumbs
Salt and pepper
Oil for frying

For the curry sauce
1 Tbsp oil
1 onion, finely chopped
2 garlic cloves, minced
1 Tbsp fresh ginger, grated
4 cups mixed vegetables, sliced (carrots, capsicum, beans, broccoli or whatever you have on hand)
1 medium potato, peeled and diced
2 Tbsp curry powder (Japanese style or mild)
1 cup beef stock
2 cups water
1 Tbsp cornflour mixed with a little water to make a slurry
2 tsp soy sauce
1 Tbsp honey or maple syrup
½ cup coconut milk

To serve
Jasmine rice, steamed
Fresh coriander or spring onions, chopped
Pickled ginger

METHOD

For the schnitzel
Season the beef schnitzel with salt and pepper.

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs and one with breadcrumbs.

Coat each schnitzel first in flour, then egg, then breadcrumbs, pressing gently to coat.

Heat oil in a large frying pan over medium-high heat.

Fry the schnitzels for 3–4 minutes each side until golden and cooked through. Drain on paper towels and keep warm.

For the curry sauce
In a large saucepan, heat 1 tbsp oil over medium heat. Add onion, garlic and ginger and sauté until fragrant and translucent.

Add carrots, potato and curry powder, stirring to coat with the sauce.

Whisk in the slurry and then gradually add beef stock, stirring to avoid lumps. Add soy sauce and honey.

Add green beans, capsicum and broccoli. Simmer gently for 15–20 minutes or until the vegetables and potatoes are tender.

Stir in coconut milk and season to taste. Let the sauce thicken slightly.

To serve
Slice the schnitzel into strips and place over steamed rice.

Ladle the curry sauce over the top and garnish with pickled ginger and fresh coriander or spring onions.

RECIPE & IMAGE THANKS TO RECIPES.CO.NZ

Looking for quality meat at a great price? Check out this week's in-store specials.