Ingredients
4 pork fillets, tenderized
1 medium red onion, peeled & halved
½ clove garlic, grated
1 tbsp. ginger, grated
75g butter
1 tbsp. curry powder
1 ½ tbsp. plain flour
2 cup dashi
1 tbsp. soy
3 eggs
plain flour, for coating
panko bread crumbs, for crumbing
sesame seeds, for crumbing
spring onions, for garnish
serve with cooked red rice
Method
Fry onion, ginger, garlic and butter in a hot pan. Add curry powder, then the flour and stir until it forms a paste. Add dashi stock, a little at a time. Drizzle soy sauce into the curry sauce.
Set up a bowl of plain flour. Beat 3 eggs, lightly and keep in a separate bowl. Put some panko breadcrumbs and sesame seeds mixed together in another bowl. Dip the fillets into the flour, then the egg, then breadcrumbs and repeat.
Shallow fry the fillets in the pan until cooked on both sides. Drain the excess oil from the schnitzels with some paper towel. Pour the curry over the schnitzels, top with spring onions and serve with red rice.
