Ingredients
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
LAKSA SAUCE
¼ cup Thai-style laksa paste
270ml can coconut milk
1 chicken stock cube (10g), crumbled
250g punnet cherry tomatoes, halved
Method
-
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.
