Pork Schnitzel with Laksa Sauce
Looking for a new schnitzel recipe? Well give your schnitzel an Asian twist with this cracker dinner, with lashing of yummy laksa curry sauce! And with easy shortcuts to make it a quick and easy dinner, you'll have it on the table in no time!
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
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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.
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Meanwhile, place eggs in a shallow dish. Place breadcrumbs in a separate, shallow dish.
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One at a time, dust pork in flour seasoned with salt and pepper. Dip in eggs, then in breadcrumbs, pressing on to coat.
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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.
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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.
