Pork Schnitzel & Katsu Sauce
with Rapid Rice & Creamy Slaw
Warm, tart and sweet - all words we use to describe luscious katsu 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
jasmine rice
1
carrot
1 sachet
curry powder
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
pork schnitzels
1 packet
Katsu Paste
(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond)
1 packet
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains: Eggs; May be present: Sesame, Soy, Almond, Fish, Wheat, Cashew)
1 sachet
Crispy Shallots
Not included in your delivery
olive oil
1
egg
(Contains: Eggs; )
2 tablespoon (tbsp)
plain flour
(Contains: Gluten; )
1 tsp
brown sugar
¼ cup
water
20 g
butter
(Contains: Milk; )
drizzle
vinegar (rice wine or white wine)
1 tablespoon (tbsp)
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, grate carrot. • 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 (2tbs for 2 people / 1/4 cup for 4 people).
TIP: No air fryer? Leave the oil out of the panko mixture!
• Dip pork schnitzel 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 katsu paste, the brown sugar, water and butter. Cook, stirring, until slightly reduced, 1-2 minutes. • In a large bowl, combined shredded cabbage mix, carrot, mayonnaise, a drizzle of vinegar and the sesame oil. Season to taste.
• Slice pork schnitzel. • Divide rapid rice between bowls. Top with pork, katsu sauce and creamy slaw. Garnish with crispy shallots to serve. Enjoy!
