Japanese-Style Chicken Schnitzel with Golden Curry Sauce

Ingredients

• 500g raw chicken breast, four thin cutlets
• 150g fresh green beans, finely chopped
• 120g spinach, washed and chopped
• 30g spring onions (half the bunch), sliced
• 30ml soy sauce — staple
• 30g plain flour — staple
• 50ml pasteurised milk for the flour batter
• 60g panko breadcrumbs
• 10g Pams crushed chilli
• 30g honey — staple
• 10ml white vinegar — staple
• 5ml sesame oil — staple
• 400g cabbage, shredded (half the head)
• 200g carrot, grated
• 92g S&B Golden Curry roux
• 20g butter — staple
• 20g brown sugar (12g batter, 8g curry sauce) — staple
• 30ml neutral oil, total — staple

Method

1. Pound cutlets evenly. Whisk flour, milk, soy sauce and 12g brown sugar into a batter; add a little water if needed. Coat chicken in the batter, then panko.
2. Heat most of the measured neutral oil in a non-stick pan. Fry cutlets in two batches until golden and thoroughly cooked; finish in the oven if needed.
3. Melt curry roux, butter and remaining 8g sugar with about 375ml water, stirring until smooth and bubbling; adjust water for a pouring consistency.
4. Heat remaining neutral oil in the chicken pan. Add beans and a splash of water, cover and cook 3 minutes. Add cabbage and carrot and cook 4–5 minutes; stir in spinach and spring onions until thoroughly wilted.
5. Mix crushed chilli, honey, vinegar and sesame oil and stir through the hot vegetables. Serve with sliced schnitzel and hot curry sauce.

Notes

- Milk/flour batter replaces eggs; soy plus sugar replaces kecap manis. Crushed chilli plus honey replaces sweet chilli sauce. Beans replace radish; spinach is portioned to share two 120g packs with the pasta. - All vegetables are cooked, no raw slaw or side salad. Macros include crumbs, roux, butter, sugar and all measured oil; no extra rice/fries. - Cooked in-meal vegetables: 225g per serve (excluding onion, canned tomato and potatoes). - Estimated macros include all served carbs, dairy and measured cooking oil. Raw meat protein estimates follow household guidance; brands and fat content vary. - Flexible proteins remain alternatives: compare suitable raw meats by price per gram of protein and recalculate portions for 40–50g protein per serve and at most 20 calories per gram. No lamb or unrequested steak. Cook all meat through.