Quick Pork Schnitzel & Katsu Sauce
with Charred Corn Slaw & Japanese Dressing
The golden crunch of a crumbed pork schnitzel can never be beaten. Dazzle at the dinner table with two superb sauces, a dark katsu sauce for the pork and a Japanese dressing to elevate the charred corn slaw to new heights.
This recipe is under 650kcal per serving.
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 tin
sweetcorn
1 bag
baby spinach leaves
½ sachet
Seasoning Blend
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 sachet
mixed sesame seeds
(Contains: Sesame; )
1 packet
pork schnitzels
1 packet
Katsu Paste
(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond)
1 bag
Shredded Cabbage Mix
1 packet
Japanese Dressing
(Contains: Gluten(Wheat), Sesame, Soy; May be present: Eggs, Fish)
Not included in your delivery
1
olive oil
2 tbs
plain flour
(Contains: Gluten; )
1
egg
(Contains: Eggs; )
½ cup
water
10 g
butter
(Contains: Milk; )
1 tsp
sesame oil
(Contains: Sesame; )
1 drizzle
rice wine vinegar
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Drain the sweetcorn. Roughly chop baby spinach leaves. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl. • In a shallow bowl, combine the plain flour and seasoning blend (see ingredients). In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and mixed sesame seeds.
• Pull apart pork schnitzels so you get 2 per person. Dip pork into flour mixture, then the egg and finally in breadcrumbs. Set aside on a plate. • Return frying pan to high heat with enough olive oil to coat the base. Fry pork schnitzel in batches until golden and cooked through, 2-3 minutes each side. Transfer to a paper towel-lined plate.
• Wipe out and return frying pan to medium-high heat. Cook katsu paste and the water, stirring, until slightly reduced, 2-3 minutes. • Add the brown sugar and butter and stir to combine. • Meanwhile, to the bowl with the corn, add shredded cabbage mix, baby spinach leaves, Japanese dressing, the sesame oil and a drizzle of rice wine vinegar. • Toss to combine and season to taste.
• Slice crumbed pork. • Divide sesame pork schnitzel and charred corn slaw between plates. • Drizzle katsu sauce over schnitzel to serve. Enjoy!
