“How ‘bout the decals? Anything you like?”
Active cooking time: 20 mins. Total cooking time: 20 mins. Serves 2-4
2 minute steaks (i.e. thinly cut steaks)
1 oz all-purpose flour (30g)
1 tsp paprika (2.5g)
salt and pepper
1 egg, lightly beaten
4 oz dried breadcrumbs (115g)
2 tsp butter (9g)
2 tsp olive oil (10mL)
Stretch a piece of plastic wrap over a chopping board. Lay the steaks on top of plastic wrap, and put another piece of plastic wrap on top. Use a rolling pin to bash the steaks until they are really flat and thin.
Mix the flour and paprika with some salt and pepper on a plate. Put the egg and breadcrumbs on two separate plates.
Dip the steaks in the flour first, then the egg, and then the breadcrumbs.
Heat butter and oil in a large frying pan. Cook each steak for about 1 minute on each side until the breadcrumbs are golden and crispy.
2 tbsp vegetable oil (30mL)
2 onions, sliced
5 garlic cloves, chopped
2 medium carrots, sliced
2 tbsp plain flour (16g)
4 tsp curry powder (10g)
2½ cups chicken stock (600mL)
2 tsp honey (10mL)
4 tsp soy sauce (20mL)
1 bay leaf
1 tsp garam masala (2.5g)
Heat oil in medium nonstick saucepan. Add onion and garlic and cook until softened. Stir in carrots and cook over low heat for 10-12 minutes.
Add flour and curry powder; cook for 1 minute. Gradually stir in stock until combined; add honey, soy sauce and bay leaf. Slowly bring to the boil.
Turn down heat and simmer for 20 minutes or until sauce thickens but is still of pouring consistency. Stir in garam masala. Pour the curry sauce through a sieve; return to saucepan and keep on low heat until ready to serve.
4 slices white bread
(optional) cilantro
Spread katsu sauce over each slice of bread. Place each beef schnitzel on a slice of bread (so that it touches the sauce), and top with the remaining two slices.
Remove crusts and cut each sandwich in half. Plate up and enjoy!!!!!