Crispy Pork Schnitzel (Katsudon)

By May 5, 2020 May 16th, 2020 Japanese, Pork/Veal
Snitzel (Katsudon) by cooking meals for one

Revisited: This Japanese inspired Crispy Schnitzel is Very Tender, Juicy and Tasty

Serves

1

Prep time

10 Minutes

Cooking time

10 Minutes

Ingredients

Schnitzel

  • 150g-200g pork fillet, butterflied
  • 1 ½ tablespoons plain flour
  • 3 tablespoon panko breadcrumbs
  • 1 tablespoon sesame seeds
  • 1 egg, beaten
  • oil for frying

Sauce

  • 1 tablespoon finely diced, onion
  • ¼ teaspoon minced garlic
  • 1 teaspoon butter
  • 1 heaped teaspoon curry powder
  • 1 heaped teaspoon plain flour
  • ⅓ cup dashi (or any) stock

Garnish

  • 2-3 tablespoons sliced green shallots

Method

Schnitzel

  • Slice the pork fillet almost in half lengthways to butterfly
  • Place a piece of baking paper or plastic over the fillet and pound slightly with a meat mallet to flatten
  • Combine the panko breadcrumbs and sesame seeds
  • First coat the pork fillet in the flour, then dip it into the beaten egg, followed by the breadcrumbs mixture. Pressing the crumbs gently into the fillet
  • Add enough oil to cover the bottom of a small frypan by approx.1cm
  • Heat the oil to a medium-high heat and add the schnitzel, cook for 2 minutes on each side or until cooked through and golden in colour. Drain on paper towel. 

Sauce

  • In a small saucepan melt the butter over medium-high heat 
  • Add the onions, ginger and garlic and cook until onion softens
  • Combine curry powder and plain flour and add to the onions, stir and cook for 1-2 minutes
  • Gradually add the stock, stir to prevent lumps forming
  • Cook till sauce thickens, add a little more stock or water if necessary
  • Pour sauce over the cooked schnitzel, garnish with shallots and serve with steamed rice 

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