Tonkatsu Curry
Japanese inspired deep fried pork cutlet in a sweet Katsu curry sauce.
Allergens
Contains Gluten, Eggs, Soyabeans, Celery
Ingredients
4 pork cutlets, trimmed
100g panko breadcrumbs
100g plain flour
2 eggs, beaten
salt & pepper
100g pak choi, sliced
100g broccoli florets
1 small green pepper
1 small red pepper
1 red onion
4 spring onions, sliced
240g Blenders Katsu Curry
Method
Step 1
Trim the pork cutlets and tenderize with a meat tenderizer or a rolling pin.
Step 2
Place the egg, panko breadcrumbs, and the seasoned flour in to three separate bowls.
Step 3
Dip the pork into the flour and then the egg and finally the panko breadcrumbs.
Step 4
Heat a large frying pan with some oil and shallow fry the pork cutlets on each side for 3 minutes. Remove from the pan and place on a baking tray and cover with tinfoil. Place in an oven at 170 degrees for 15 minutes.
Step 5
Chop all the vegetables and place them in a pan and stir fry for 5 minutes.
Step 6
In a separate pot heat the Katsu curry.
To serve
Arrange the pork on a serving plate with the stir fry vegetables and the heated Katsu sauce and serve.
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