Japanese-Style Chicken Schnitzel with Golden Curry Sauce

Ingredients

• 500g chicken breast
• 4 radishes
• 1 bunch spinach, washed and shredded (raw in the slaw — bunch spinach, not a baby-spinach bag)
• 2 spring onions
• 2 tbsp kecap manis (replaces "sweet soy seasoning")
• 4 tbsp plain flour — staple
• 2 eggs
• 2 packets panko breadcrumbs
• Asian chilli dressing (replaces sachet): 3 tbsp sweet chilli sauce + 2 tsp rice vinegar + 1 tsp sesame oil
• 1/2 green cabbage, finely shredded
• 2 carrots, grated
• 1 box S&B Golden Curry roux (replaces "Japanese curry paste")
• 40g butter + 4 tsp brown sugar — staple

Method

1. Grate radish and carrot, finely shred the cabbage, wash and shred the spinach, slice spring onions. Slice each breast horizontally, then pound between baking paper to 1cm (4 schnitzels).
2. Crumb: bowl 1 flour + kecap manis drizzled into it (or mix kecap manis into the egg), bowl 2 whisked eggs, bowl 3 panko. Coat chicken flour→egg→panko.
3. Shallow-fry the schnitzels in oil 2-4 min/side until golden and cooked — TWO batches, they won't all fit; hold the first batch warm in a low oven on a rack.
4. Curry sauce: melt the roux with butter, brown sugar and ~1½ cups water, stirring until glossy, 2-3 min.
5. Slaw: shredded cabbage + grated carrot + radish + spinach + spring onion + chilli dressing (NO pear).
6. Slice schnitzel, curry sauce over, slaw alongside.

Notes

Serves 4 (cook once, eat two days). Meat ~500g per recipe per house rule (~125g/serve). Est ~590cal/41g protein per serve; original HF 629cal/48.7g. Pear omitted (house rule). A full S&B roux box is the 4-serve quantity; the rest of the box keeps in the pantry if you buy the large one. Veg sweep: the coleslaw mix bags are replaced by the house Fresh slaw (half a green cabbage shredded at home + grated carrot), and the raw baby-spinach bags become a washed bunch of spinach since it is eaten raw in the slaw — ~180g veg/serve; calories +20 and protein +1. The chilli dressing lost its staple marker (the sweet chilli sauce needs buying).