for 4 people

Curry

2 tbsp	oil
2	onions, finely chopped
4	garlic cloves, finely chopped
2 cm	ginger, finely grated
3 tbsp	mild curry powder
2 tbsp	white flour
1 tbsp	tomato puree
2 tsp	sugar
400 g	waxy potatoes, cut into 1.5 cm cubes
250 g	carrots, cut into 1.5 cm cubes
3 ½ dl	chicken bouillon
1 ½ dl	apple juice
3 tbsp	soy sauce
1 tbsp	balsamic vinegar
1 tbsp	mirin (rice wine)
	salt to taste

To bread the meat

4	pork cutlets (each approx. 70 g)
¼ tsp	salt
a little	pepper
1 tbsp	white flour
1	egg, beaten
70 g	panko breadcrumbs

To fry

6 tbsp

oil for frying

To serve

1	spring onion incl. green part, cut diagonally into rings
2 tbsp	preserved ginger, drained

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.

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