Crispy chicken schnitzel with curry sauce

Ingredients for 4 servings:

• 4 chicken breasts
• Sea salt and pepper, black
• Flour for flouring
• 2 eggs
• Panko
• Sunflower oil for frying
• 2 tbsp sunflower oil
• 1 large onion(s)
• 2 garlic cloves
• 1 piece(s) ginger, walnut-sized
• 1 n. B. chili pepper(s)
• 1 tbsp, heaped flour
• 3 tsp curry powder, mild
• 1 tsp garam masala
• 1 tbsp rice vinegar, alternatively apple cider vinegar
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 large carrot(s)
• 1 bell pepper(s), red
• 1 apple
• 150 ml apple juice
• 400 ml chicken broth
• 1 tsp, heaped cornstarch
• 4 servings of jasmine rice, cooked

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Japanese Katsu Chicken Curry

For the curry sauce, finely dice the onion, finely chop the garlic and ginger, and thinly slice the chili pepper. Dice the carrot, bell pepper, and apple. Heat two tablespoons of sunflower oil in a saucepan and sauté the onion until translucent. Add a heaped tablespoon of flour and fry over medium heat for about 4 minutes, stirring occasionally. Add the garlic, ginger, chili, curry powder, and garam masala and fry briefly. Deglaze with the rice vinegar and soy sauce. Then add the honey, finely diced carrot, bell pepper, apple, apple juice, and chicken stock. Cook everything over medium heat for 15 to 20 minutes. Finally, add the cornstarch dissolved in cold water to thicken the curry sauce and bring to a boil briefly. Season with salt and pepper. Halve the chicken breast horizontally with a sharp knife and season with salt and pepper. Set up a breading station with a plate each of flour, beaten eggs, and panko. Coat the chicken schnitzels on both sides, first in flour, then in egg, and finally in panko, and tap them dry. Heat plenty of sunflower oil in a pan and fry the schnitzels one after the other over medium-high heat until golden brown on both sides. Place the finished schnitzels on kitchen paper to drain and then place in an oven preheated to 80°C (top/bottom heat) to keep warm. Cut the schnitzels diagonally into strips about 1 cm wide. Serve with the curry sauce and cooked jasmine rice.