Crispy Pork Cutlet & Golden Curry Sauce
with Jasmine Rice & Creamy Slaw
- Wheat
- Gluten
- Soy
- Eggs
- Milk
- Sesame
- Sesame
- Almond
- Soy
- Gluten
- Eggs
- Wheat
- Cashew
- Milk
- Fish
- May contain traces of allergens
Warm, tart and sweet - all words we use to describe luscious Japanese curry sauce, the superhero sidekick of Japanese cuisine! Pour it over a golden crumbed pork schnitzel with fluffy rice and watch as every bite becomes a delicious thrill ride. This recipe is under 650kcal per serving.
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 packet
Crispy Shallots
1 packet
Jasmine rice
280 g
Pork Schnitzels
1 sachet
Curry Powder
1 packet
Japanese Curry Paste
(Contains: Gluten, Soy, Wheat; May be present: Sesame, Almond, Soy, Gluten, Eggs, Wheat, Cashew, Milk, Fish. )
1 packet
Shredded Cabbage Mix
1
Pear
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs; )
2 tbs
plain flour
(Contains: Gluten; May be present: Wheat. )
1 tsp
brown sugar
¼ cup
water
20 g
butter
(Contains: Milk; )
1 drizzle
vinegar (white wine or rice wine)
1 tbs
sesame oil
(Contains: Sesame; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Add jasmine rice and a pinch of salt and cook, uncovered, over high heat
until tender, 12-14 minutes. Drain, rinse with warm water and set aside.
• Meanwhile, thinly slice pear into wedges.
• In a shallow bowl, whisk the egg, plain flour, curry powder and a pinch of
salt until combined.
• In a second shallow bowl, combine panko breadcrumbs and olive oil
(1/2 tbsp per person).
TIP: No air fryer? Leave the oil out of the panko mixture!
• Dip pork schnitzels into egg mixture and then into breadcrumbs. Set aside
on a plate.
• Set your air fryer to 200°C. Place crumbed pork into air fryer basket and
cook until golden and cook, turning halfway, until golden and cooked
through, 6-8 minutes (cook in batches if necessary).
TIP: No air fryer? Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook pork schnitzels in batches until golden and cooked through, 1-2 minutes each side.
• Meanwhile, heat a large frying pan over medium heat.
• Add Japanese curry paste, the brown sugar, water and butter. Cook,
stirring, until slightly reduced, 1-2 minutes.
• In a large bowl, combined shredded cabbage mix, pear, garlic aioli, a
drizzle of vinegar and the sesame oil. Season to taste with salt and pepper.
Little cooks: Take the lead by combining the ingredients for the slaw!
• Slice pork schnitzel.
• Divide jasmine rice between bowls.
• Top with crispy pork cutlet and creamy slaw. Spoon the golden curry sauce
over the pork.
• Garnish with crispy shallots to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the crispy shallots!
