Katsu pork & curry sauce

Katsu pork:

  • 4 plain pork schinitzel
  • 1/4cup organic flour
  • 1 free range egg beaten
  • 1/4 cup panko breadcrumbs


  1. Place flour in takeout container
  2. Beat egg and place in 2nd takeout container
  3. Place panko in 3rd takeout container
  4. Dip schnitzel one at a time into flour on both sides and shake off excess
  5. Then dredge in egg and then panko
  6. Place on tray cover with cling film place in fridge for 10 minutes
  7. Preheat oven to 180*c
  8. Spray schnitzels on both sides with cooking spray. bake on a wire rack sprayed with cooking spray over a foil lined tray to catch drips. Bake for the 20 minutes

Cook jasmine rice

  • 1/2 cup raw organic Jasmine rice
  • 1 cup boiling water


  1. Place ingredient into a microwave bowl and cook on a high for 10 min. Do not drain
  2. Fluff with fork

Make curry sauce:

  • 1 diced organic onion,
  • 1 tsp organic garlic paste,
  • 1tb organic flour,
  • 1tb tikka masala curry powder,
  • 1/2tb turmeric,
  • 1tb shaox xing,
  • 1/2tb dark brown sugar,
  • 1 tb kecap manis,
  • 1 cup salt reduced chicken stock.


  1. Mix together in saucepan with wooden spoon until thick and bubbling
  2. Serve over hot schnitzel
  3. Serve with steamed jasmine rice