Ingredients per serve
Pork schnitzel
-
Plain flour 200.0 g
-
Garam masala 5.0 g
-
Pork schnitzel steaks 10.0 x
-
Eggslightly whisked 3.0 x
-
Panko breadcrumbs 300.0 g
Curried gravy with pear
-
Water, boiling 500.0 ml
-
Pears, cut into wedges 3.0 x
Preparation
-
Pork schnitzel
- Combine flour with garam masala. Dust each pork schnitzel in flour mix, dip in egg, then coat in panko crumbs. Cook until ready.
- Deep fry schnitzels until golden and cooked through.
-
Curried gravy with pear
- Combine KNORR Golden Roast Gravy with 500 ml warm water and simmer for 2-3 minutes.
- Stir through KNORR Patak’s Mild Curry Paste. Pan fry pears until golden then toss through gravy.
-
To serve
- Serve pork schnitzel with pears wedges and curried gravy accompanied with seasonal vegetables.
-
Tip
- Serve pork with potato mash made with KNORR Potato Flakes. Add some ground cumin for a little extra Indian spice flavour.
