One of my favourite concoctions in the Recipe Shed is Chicken Katsu Curry so I wondered if it would work with veal escalope. I am very happy to report that it does. Next time out, I’ll try it with breaded pork. In the meantime, this was fabulous tasty. A tip: make a big batch of the curry sauce and freeze it. It’s even better than the stuff you get at your local chippy, trust me.
100g flour, seasoned salt and
1 egg, beaten
100g homemade breadcrumbs or Japanese panko breadcrumbs
2 veal fillet steaks, beaten flat with a meat mallet or rolling pin
100ml groundnut or vegetable oil
For the sauce
1 tbsp sunflower oil
1 onion, peeled and chopped
3 garlic cloves, peeled
1 carrot, peeled and chopped
1 tbsp plain flour
2 tsp medium curry powder
300ml chicken stock
1 teaspoons honey
2 tsp soy sauce
1 bay leaf
1/2 tsp garam masala
1. Bread the pork by first coating it in the seasoned flour, then dipping into the beaten egg, and finally into the breadcrumbs. Repeat, then put in the fridge to chill.
2. To make the sauce, heat the oil in a small non-stick saucepan, then add the onion and garlic and cook for 2-3 mins, until softened. Add the carrots and sweat for 10 mins, until tender and starting to caramelise. Stir in the flour and curry powder and cook for 1 min. Gradually pour in the stock until combined, then add the honey, soy sauce and bay leaf and bring to the boil. Turn down the heat and simmer for 20 mins, so the sauce thickens but is still of pouring consistency. Add the garam masala, then transfer to a food processor (or use a stick blender) and whiz until smooth. Return to the pan and keep on a low heat until ready to serve.
3. Heat the sunflower oil in a frying pan and fry the breaded veal escalopes for 5 mins on each side, or until golden and cooked through.
4. Remove from the pan with a slotted spoon and leave to drain on kitchen paper.
5. Slice the escalopes diagonally and serve with the sauce drizzled over, on a bed of noodles or rice.