Curry Pork Schnitzel

Serves 4, Prep and Cook: 25 mins

500g pkt lightly seasoned pork

schnitzels (4) Vegetable oil for shallow-frying Steamed rice, green beans and

lemon wedges, to serve

CURRY SAUCE

2 tblsps vegetable oil

1 onion, sliced

1 tblsp mild curry powder 1 chicken stock cube, crumbled 270ml can coconut milk 1 tblsp brown sugar

1 tblsp lemon juice

¹∕³ cup chopped fresh coriander

1 To make curry sauce, heat oil in a medium saucepan over a medium to high heat. Add onion. Cook, stirring, for 2 to 3 minutes, or until light golden. Add curry powder. Stir for a further 1 minute, or until fragrant. 2 Stir in stock cube and

¾ cup water. Bring to boil. Gently boil for 2 minutes. Stir in coconut milk, sugar and lemon juice. Simmer for about 5 minutes, stirring occasionally, until slightly thickened. Remove from heat. Stir in coriander.

3 Meanwhile, heat enough oil to come 1cm up the side of a large frying pan over a medium to high heat. Add schnitzels in a single layer. Cook for 2 to 3 minutes on each side or until golden brown and cooked through. Drain on absorbent kitchen paper. Cut diagonally into three pieces.

4 Serve schnitzels on rice with beans. Top with curry sauce. Serve with lemon wedges.