Golden Vegetable Curry Pork Cutlet

Ingredients

• 1 Pkt Hot Golden Curry
• 4 Pork Cutlets
• 1/2 Cup Plain Flour
• 3 Eggs
• 2 Cups Panko Crumbs
• 500g Brown Onions
• 200g Carrots
• 300g Potatoes
• Salt and Pepper to taste
• 2 Cups of cooked Rice
• 160 ml peanut oil
• 650ml Water

Method

1. Peel and roughly all vegetables into bite size pieces
2. Pan fry vegetables in pan with 2 Tbl peanut oil to get some colour and start the cooking process.Add 650 ml water, cover pan and simmer for 20 minutes.
3. Add packet of golden Curry and stir until incorporated on low heat. Leave to idle on very low heat.
4. Flatten pork cutlets with a meat mallet until approximately 1.5 cm.Dust with seasoned flour.Dredge through beaten eggCover well with panko crumbs, pressing down firmly to ensure good coverage.
5. Pan fry cutlets on moderate heat in peanut oil until golden in colour and cooked through.
6. Slice cutlets and serve on a small mound of rice with golden vegetable Curry.Can be accompanied with Kimchi or pickled vegetables.

Product used in recipe

• S&B - S&B GOLDEN CURRY HOT 92G