Double Pork Katsu & Curry Rice Bowl for Dinner

• Meanwhile, using a vegetable peeler, peel carrot
into ribbons. 
• Thinly slice cucumber(see ingredients) into 
half-moons.
• In a shallow bowl, combine the plain flour. In a 
second shallow bowl, whisk the egg. In a third 
shallow bowl, place panko breadcrumbs.
• Dip pork into the flour mixture to coat, followed by 
the egg and finally into the breadcrumbs. Set aside 
on a plate.

• When rice has 10 minutes remaining, heat a large 
frying pan over medium-high heat with enough 
olive oil to coat the base.
• Cook pork schnitzels in batches until golden and 
cooked through, 1-2 minutes each side. Transfer to 
a paper towel-lined plate.

TIP: Ensure the oil is hot before cooking the pork 
schnitzels for best results! 

• Wash out frying pan and return to medium high 
heat. Cook Japanese curry paste and the water 
(for the sauce), stirring to combine, until slightly 
reduced, 2-3 minutes.
• Add the butter and stir until melted and combined, 
1 minute.
• While the sauce is cooking, in a large bowl combine 
Japanese-style dressing, half the shredded 
cabbage mix, half the carrot and half the 
cucumber. Season to taste with salt and pepper. 

• Slice pork and reserve a portion for lunch.
• Place rice and slaw in a bowl. Top with pork katsu 
and drizzle over curry sauce to serve. Enjoy!