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Ricotta Pasta Bake - Parmesan Beef Schnitzel with Salsa Verde - Japanese Schnitzel Curry (part 3)

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Japanese Schnitzel Curry

·         Serves 4

·         Prep 20 minutes + 10 minutes to chill

·         Cook 15 minutes

·         Cost $3.50 a serve

Ingredient

·         4 x 100g uncrumbed pork schnitzels

·         ½ cup plain flour

·         2 eggs, lightly whisked

·         1½ cups panko (Japanese dried breadcrumbs)

·         1 tablespoon vegetable oil, plus extra, to shallow-fry

·         1 onion, cut into thin wedges

·         1 carrot, sliced

·         100g packet Japanese golden curry sauce mix

·         ½ cup bean sprouts

·         1 nori sheet, cut into thin strips

·         2 teaspoons sesame seeds, toasted

·         3 cups cooked long-grain white rice

·         ¼ cup coriander leaves

2 teaspoons sesame seeds, toasted
2 teaspoons sesame seeds, toasted

Recipe

1.    Dip pork into flour to coat, then egg, then breadcrumbs. Chill for 10 minutes.

2.    Meanwhile, heat oil in a medium frying pan over moderate heat. Add onion and carrot; cook and stir for 5 minutes or until soft. Add curry mix and 2 cups water; bring to the boil. Reduce heat; simmer for 5 minutes or until thickened.

3.    Heat extra oil in a medium frying pan over moderate heat. Shallow-fry schnitzels for 2 minutes each side or until golden and cooked. Drain on paper towel. Combine bean sprouts, nori and sesame seeds in a bowl. Spoon rice into serving bowls. Top with schnitzel, sauce, coriander and nori mixture.


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