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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
This New Zealand pork katsu curry is a weeknight meal that kids and adults alike are sure to love!
Pork
¼ cup flour
1 egg
1 cup panko breadcrumbs
2 Tbsp olive oil
Curry
1 onion, sliced
1 carrot, peeled and chopped into ½ rounds
3 cups water
1 packet (92g) Golden Curry Mix
To Serve
2 cups cooked medium grain rice
1 cup shredded cabbage
4 Tbsp Japanese mayonnaise
1 spring onion, finely sliced
Pork
¼ cup flour
1 egg
1 cup panko breadcrumbs
2 Tbsp olive oil
Curry
1 onion, sliced
1 carrot, peeled and chopped into ½ rounds
3 cups water
1 packet (92g) Golden Curry Mix
To Serve
2 cups cooked medium grain rice
1 cup shredded cabbage
4 Tbsp Japanese mayonnaise
1 spring onion, finely sliced
If you have a meat tenderizer, you can even out the thickness of the steaks. Coat the pork in flour, then egg, and then panko crumbs.
Heat 1 Tbsp of oil in a large nonstick frypan. Cook pork for a few minutes on each side until golden and cooked through. Set aside.
Preheat air fryer to 200°C. Place schnitzel in air fryer basket and lightly spray with cooking oil.
Air fry for 5 minutes before flipping the meat over. Spray the remaining side and cook for a further 4 - 5 minutes. Rest for 2 – 3 minutes before serving.
In a large pan, sauté onion with the remaining 1 Tbsp oil and stir until soft. Add the carrot to the pan.
Add water to the pan and bring to the boil. Add 1 packet of Golden Curry mix and stir until dissolved. Simmer for 5 minutes, stirring continually. If the sauce becomes too thick, add more water.
Slice the cooked pork and add it to a bowl on top of the cooked rice. Pour over the curry sauce and serve with shredded cabbage, spring onion and the mayonnaise.
This New Zealand pork katsu curry is a weeknight meal that kids and adults alike are sure to love!
4 x 100g New Zealand pork schnitzels
Pork
¼ cup flour
1 egg
1 cup panko breadcrumbs
2 Tbsp olive oil
Curry
1 onion, sliced
1 carrot, peeled and chopped into ½ rounds
3 cups water
1 packet (92g) Golden Curry Mix
To Serve
2 cups cooked medium grain rice
1 cup shredded cabbage
4 Tbsp Japanese mayonnaise
1 spring onion, finely sliced
If you have a meat tenderizer, you can even out the thickness of the steaks. Coat the pork in flour, then egg, and then panko crumbs.
Heat 1 Tbsp of oil in a large nonstick frypan. Cook pork for a few minutes on each side until golden and cooked through. Set aside.
Preheat air fryer to 200°C. Place schnitzel in air fryer basket and lightly spray with cooking oil.
Air fry for 5 minutes before flipping the meat over. Spray the remaining side and cook for a further 4 - 5 minutes. Rest for 2 – 3 minutes before serving.
In a large pan, sauté onion with the remaining 1 Tbsp oil and stir until soft. Add the carrot to the pan.
Add water to the pan and bring to the boil. Add 1 packet of Golden Curry mix and stir until dissolved. Simmer for 5 minutes, stirring continually. If the sauce becomes too thick, add more water.
Slice the cooked pork and add it to a bowl on top of the cooked rice. Pour over the curry sauce and serve with shredded cabbage, spring onion and the mayonnaise.
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