You can’t go wrong with katsu and curry sauce, Chef! Short for katsuretsu, this Japanese dish brings the crunchy & crispy textures, the spicy & creamy flavours, and the curry & chilli hit that make your palate sing with a warm afterglow. Served with steamed basmati rice, golden Green Fields schnitzels, and fresh coriander.
Crispy Katsu Dinner
Crispy Katsu Dinner
with Green Fields vegan schnitzels
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Apple
- Apples
- Coconut Flakes & Cashews
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Green Fields Plant-based Chicken-style Schnitzels
- Katsu Sauce Base
- Katsu Spice Blend
- Onion
- Onions
- Red Wine Vinegar
- Spring Onion
- Spring Onions
- Tomato
- Tomatoes
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Blender
- Paper Towel
- Seasoning (salt & pepper)
RICE
Boil the kettle. Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PICKLED TOMS
In a bowl, add the baby Tomatoes, the spring onion and the vinegar and seasoning. Toss to combine. Set aside in the fridge.
COCONUT & CASHEW
Place the coconut flakes & cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Onion & Apple
Return the pan to medium-low heat with a drizzle of oil. Fry the Onion and the Apple, covered, until slightly softened, 8-10 minutes (shifting occasionally).
GOLDEN SCHNITTY
Place a pan over medium heat with enough oil to cover the base. When hot, fry the schnitzels until crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel.
KEEP CALM AND KATSU
Once the Onion and Apple have softened slightly, stir in ½ the chilli (to taste), 140ml [200ml]|#7DA0D7 of boiling water, and the Katsu spice blend. Cook until fragrant, 1-2 minutes (shifting occasionally). Stir through the Katsu sauce base. Increase the heat to medium-high and simmer until thickened, 3-4 minutes. Pour into a blender and pulse until smooth. If the mixture is too thick, add warm water in 10ml increments until drizzling consistency. Season, cover, and set aside.
DINNER IS READY
Plate up the rice, top with the crispy schnitzels, and cover with the curry sauce. Serve alongside the zingy Tomatoes. Sprinkle over the toasted coconut & cashews and the coriander. Garnish with the remaining chilli (to taste).
RICE
Boil the kettle. Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PICKLED TOMS
In a bowl, add the baby Tomatoes, the spring onion and the vinegar and seasoning. Toss to combine. Set aside in the fridge.
COCONUT & CASHEW
Place the coconut flakes & cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Onion & Apple
Return the pan to medium-low heat with a drizzle of oil. Fry the Onion and the Apple, covered, until slightly softened, 8-10 minutes (shifting occasionally).
GOLDEN SCHNITTY
Place a pan over medium heat with enough oil to cover the base. When hot, fry the schnitzels until crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel.
KEEP CALM AND KATSU
Once the Onion and Apple have softened slightly, stir in ½ the chilli (to taste), 140ml [200ml]|#7DA0D7 of boiling water, and the Katsu spice blend. Cook until fragrant, 1-2 minutes (shifting occasionally). Stir through the Katsu sauce base. Increase the heat to medium-high and simmer until thickened, 3-4 minutes. Pour into a blender and pulse until smooth. If the mixture is too thick, add warm water in 10ml increments until drizzling consistency. Season, cover, and set aside.
DINNER IS READY
Plate up the rice, top with the crispy schnitzels, and cover with the curry sauce. Serve alongside the zingy Tomatoes. Sprinkle over the toasted coconut & cashews and the coriander. Garnish with the remaining chilli (to taste).
RICE
Boil the kettle. Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PICKLED TOMS
In a bowl, add the baby Tomatoes, the spring onion and the vinegar and seasoning. Toss to combine. Set aside in the fridge.
COCONUT & CASHEW
Place the coconut flakes & cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Onion & Apple
Return the pan to medium-low heat with a drizzle of oil. Fry the Onion and the Apple, covered, until slightly softened, 8-10 minutes (shifting occasionally).
GOLDEN SCHNITTY
Place a pan over medium heat with enough oil to cover the base. When hot, fry the schnitzels until crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel.
KEEP CALM AND KATSU
Once the Onion and Apple have softened slightly, stir in ½ the chilli (to taste), 260ml [320ml]|#7DA0D7 of boiling water, and the Katsu spice blend. Cook until fragrant, 1-2 minutes (shifting occasionally). Stir through the Katsu sauce base. Increase the heat to medium-high and simmer until thickened, 3-4 minutes. Pour into a blender and pulse until smooth. If the mixture is too thick, add warm water in 10ml increments until drizzling consistency. Season, cover, and set aside.
DINNER IS READY
Plate up the rice, top with the crispy schnitzels, and cover with the curry sauce. Serve alongside the zingy Tomatoes. Sprinkle over the toasted coconut & cashews and the coriander. Garnish with the remaining chilli (to taste).
RICE
Boil the kettle. Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PICKLED TOMS
In a bowl, add the baby Tomatoes, the spring onion and the vinegar and seasoning. Toss to combine. Set aside in the fridge.
COCONUT & CASHEW
Place the coconut flakes & cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Onion & Apple
Return the pan to medium-low heat with a drizzle of oil. Fry the Onion and the Apple, covered, until slightly softened, 8-10 minutes (shifting occasionally).
GOLDEN SCHNITTY
Place a pan over medium heat with enough oil to cover the base. When hot, fry the schnitzels until crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel.
KEEP CALM AND KATSU
Once the Onion and Apple have softened slightly, stir in ½ the chilli (to taste), 260ml [320ml]|#7DA0D7 of boiling water, and the Katsu spice blend. Cook until fragrant, 1-2 minutes (shifting occasionally). Stir through the Katsu sauce base. Increase the heat to medium-high and simmer until thickened, 3-4 minutes. Pour into a blender and pulse until smooth. If the mixture is too thick, add warm water in 10ml increments until drizzling consistency. Season, cover, and set aside.
DINNER IS READY
Plate up the rice, top with the crispy schnitzels, and cover with the curry sauce. Serve alongside the zingy Tomatoes. Sprinkle over the toasted coconut & cashews and the coriander. Garnish with the remaining chilli (to taste).
Frequently Asked Questions
What is the preparation time for Crispy Katsu Dinner?
The preparation time for Crispy Katsu Dinner with Green Fields vegan schnitzels is between 30 and 50 minutes.
What is the total time required to make Crispy Katsu Dinner with Green Fields vegan schnitzels?
The total time required to make Crispy Katsu Dinner with Green Fields vegan schnitzels is between 40 and 60 minutes.
How many servings does Crispy Katsu Dinner provide?
4 servings
What are the main ingredients in Crispy Katsu Dinner?
Apple, Apples, Coconut Flakes & Cashews, Fresh Chilli, Fresh Chillies, Fresh Coriander, Green Fields Plant-based Chicken-style Schnitzels, Katsu Sauce Base, Katsu Spice Blend, Onion, Onions, Red Wine Vinegar, Spring Onion, Spring Onions, Tomato, Tomatoes, White Basmati Rice
What is the nutritional information of Crispy Katsu Dinner?
Calories: 853, Carbs: 125 grams, Fat: grams, Protein: 35.4 grams, Sugar: 28 grams, Salt: 885 grams
How do I prepare Crispy Katsu Dinner?
DINNER IS READY: Plate up the rice, top with the crispy schnitzels, and cover with the curry sauce. Serve alongside the zingy tomatoes. Sprinkle over the toasted coconut & cashews and the coriander. Garnish with the remaining chilli (to taste). KEEP CALM AND KATSU: Once the onion and apple have softened slightly, stir in ½ the chilli (to taste), 140ml [200ml]|#7DA0D7 of boiling water, and the Katsu spice blend. Cook until fragrant, 1-2 minutes (shifting occasionally). Stir through the Katsu sauce base. Increase the heat to medium-high and simmer until thickened, 3-4 minutes. Pour into a blender and pulse until smooth. If the mixture is too thick, add warm water in 10ml increments until drizzling consistency. Season, cover, and set aside. GOLDEN SCHNITTY: Place a pan over medium heat with enough oil to cover the base. When hot, fry the schnitzels until crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. ONION & APPLE: Return the pan to medium-low heat with a drizzle of oil. Fry the onion and the apple, covered, until slightly softened, 8-10 minutes (shifting occasionally). COCONUT & CASHEW: Place the coconut flakes & cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. RICE: Boil the kettle. Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. PICKLED TOMS: In a bowl, add the baby tomatoes, the spring onion and the vinegar and seasoning. Toss to combine. Set aside in the fridge.
What should be prepared from my kitchen to make Crispy Katsu Dinner?
Apple, Apples, Coconut Flakes & Cashews, Fresh Chilli, Fresh Chillies, Fresh Coriander, Green Fields Plant-based Chicken-style Schnitzels, Katsu Sauce Base, Katsu Spice Blend, Onion, Onions, Red Wine Vinegar, Spring Onion, Spring Onions, Tomato, Tomatoes, White Basmati Rice
How many calories does Crispy Katsu Dinner have?
853 calories
How much fat content does Crispy Katsu Dinner have?
grams
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