Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Curry
To bread the meat
To fry
To serve
How it's done
Curry
Heat the oil in a pan. Sauté the onions, garlic and ginger for approx. 5 mins. Add the curry powder and flour, fry for approx. 2 mins. Add the tomato puree, sugar, potatoes and carrots and cook briefly. Pour in the stock, apple juice, soya sauce, balsamic and mirin, bring to the boil. Reduce the heat, simmer the curry (uncovered) for approx. 30 mins., stirring occasionally. Season with salt.
To bread the meat
Season the cutlets. Empty the flour and breadcrumbs into two separate shallow dishes and the egg into a deep dish. Toss the cutlets in the flour in batches, then shake off the excess. First dip the cutlets in the egg, then in the breadcrumbs, pressing firmly on the crumb coating.
To fry
Heat the oil in a wide non-stick frying pan. Reduce the heat, fry the cutlets over a medium heat for approx. 3 mins. on each side until golden. Remove, drain on kitchen paper.
To serve
Cut the meat diagonally into strips, plate up with the curry. Garnish with spring onions and ginger.
| Tip: | Instead of pork, you can also use 2 chicken breasts, cut open lengthwise and pounded flat. |
|---|---|
| Serve with: | Rice |
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