2 eggs, lightly beaten
1 ½ cups panko breadcrumbs
400g packet heart-smart uncrumbed pork schnitzels (7)
1/3 cup plain flour
Vegetable oil, for shallow frying
Cooked French fries and mixed salad leaves, to serve
¼ cup Thai-style laksa paste
270ml can coconut milk
1 chicken stock cube (10g), crumbled
250g punnet cherry tomatoes, halved
To make sauce, combine paste, milk, stock cube and ½ cup water in a medium saucepan over a medium to high heat. Bring to boil. Gently boil for 5 minutes. Add tomatoes. Gently boil for a further 2 minutes, or until tomatoes are soft. Remove. Cover to keep warm.
Meanwhile, place eggs in a shallow dish. Place breadcrumbs in a separate, shallow dish.
One at a time, dust pork in flour seasoned with salt and pepper. Dip in eggs, then in breadcrumbs, pressing on to coat.
Heat enough oil in a large, deep, non-stick frying pan to shallow-fry over a medium to high heat. Add pork in two batches. Fry for about 2 minutes on each side, or until golden brown and cooked. Drain on absorbent kitchen paper.
Serve pork with sauce, fries and salad leaves.
TIP! You can replace uncrumbed pork schnitzels with chicken breast steaks, for a change. We used Valcom Thai Style Laksa paste available from the Asian section of supermarkets.