Turn the humble chicken schnitzel into a delicious Japanese-inspired dinner with a handful of ingredients.
How long will it take?
What’s the serving size?
What do I need?
4 chicken schnitzels
2 tbsp vegetable oil
1 large brown onion, chopped
250 g potato, peeled and chopped
1 large carrot, peeled and sliced into 2-millimetre-thick rounds
2 tsp curry powder
3 tbsp plain flour
700 mL chicken stock
1 tbsp soy sauce
2 tsp honey
Cooked rice, to serve
How do I make it?
Preheat oven to 200C.
Line a baking tray with baking paper and lightly spray with cooking spray. Arrange schnitzels on the tray. Cook for 10 minutes, then flip and spray again with cooking spray. Return to the oven for a further 10-15 minutes, or until cooked through.
Meanwhile, heat oil in a large frying pan over medium heat. Add onion and sauté until translucent, then add potato and carrot and cook, stirring for 2 minutes. Add curry powder and flour and continue to stir. Gradually pour in chicken stock, stirring well to make sure flour and curry powder are well combined and there are no lumps.
Bring to the boil, then reduce heat to medium-low and simmer for 10 minutes, or until vegetables are tender. Pour in soy sauce and honey and cook for a further 3 minutes.
To serve, add rice to a bowl. Cut schnitzels into 2-centimetre-wide strips and arrange on top of rice. Spoon curry sauce on the side and enjoy.