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
Because of family dislike of Curry flavors, as I was shopping for the ingredients, I found that Katsu also makes a "Steak and Panko Sauce".
I used it in place of the curry and it had a great bold, but not spicy flavor which we all enjoyed.
I enjoyed making the recipes - not many ingredients, easy to put together and quickly down. And then it all tasted great.