Pork Cutlet Curry Recipe
Served with Rice and Green Salad
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Ingredients
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For the Pork Cutlet
For the Curry Sauce
For the Rice
For the Green Salad
Method
For the Pork Cutlet
- 1
Prepare the Pork Cutlets
Season the pork cutlets with salt and black pepper on both sides.
- 2
Coat the Cutlets
Dredge each cutlet in all-purpose flour, shaking off the excess. Dip into beaten eggs, then coat with breadcrumbs.
- 3
Fry the Cutlets
Heat oil in a large skillet over medium heat. Fry the cutlets for about 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
For the Curry Sauce
- 4
Sauté the Aromatics
In a pot, heat 1 tablespoon of vegetable oil over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent.
- 5
Add the Spices
Stir in the curry powder and cook for an additional minute until fragrant.
- 6
Simmer the Sauce
Pour in the coconut milk and chicken broth. Season with salt and black pepper. Bring to a simmer and cook for about 10 minutes.
For the Rice
- 7
Cook the Rice
Rinse the basmati rice under cold water until the water runs clear. In a saucepan, combine the rice, water, and salt. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes or until the rice is fluffy.
For the Green Salad
- 8
Prepare the Salad
In a large bowl, combine mixed greens, sliced cucumber, and halved cherry tomatoes. Drizzle with olive oil and balsamic vinegar. Season with salt and black pepper to taste. Toss gently to combine.
