- 3 firm pears, quartered, cored
- 1 carrot
- 2 green onion, thinly sliced diagonally
- 2 tablespoons pickled pink ginger, chopped
- 1/4 cup mayonnaise
- 1 lime, juiced
- 4 heart smart pork loin medallions
- 1/3 cup plain flour
- 1 egg
- 1 cup panko breadcrumbs
- 2 tablespoons vegetable oil
- 20g butter
- 200g Passage to Asia Japanese Katsu Curry Sauce
| - Coarsely grate pear and carrot and place in a bowl. Add onion, ginger, mayonnaise, lime juice, salt and white pepper and stir until well combined. Cover and refrigerate until required
- Place your hand flat over a pork loin and using a sharp knife, cut through the centre from one side to the other. When almost at the other side, open pork loin out forming a thin schnitzel. Repeat with remaining pork loins
- Place flour into a shallow bowl. Whisk eggs in a shallow bowl with 1 tablespoon of water and place breadcrumbs into another bowl. Lightly coat schnitzels with flour, then coat with egg and breadcrumbs
- Heat oil and butter in a large frying pan over medium heat. Cook schnitzel for 3 minutes each side or until golden and cooked through. Place Passage to Asia Japanese Katsu Curry Sauce into a small saucepan and place over a medium heat. Cook for 4 minutes or until hot. Serve schnitzel sliced and sauce spooned over with pear & carrot slaw on the side
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