By Miriam Cooper
This recipe is written for x2 Provenance Village Butcher Chicken Schnitzel, but there would be enough sauce for x4 Schnitzel, should you have more mouths to feed.
Recipe serves 2 adults, or 4 children
2 Provenance Village Butcher Chicken Schnitzel
2 tablespoons olive oil
1 organic onion, peeled and diced
2 medium organic carrots, peeled and diced
2 garlic cloves, peeled and crushed
1 thumb sized piece of fresh ginger, peeled and thinly sliced
1 tablespoon mild curry powder (for young children use ½ tablespoon)
300ml vegetable stock (no added salt stock)
1 teaspoon honey (optional)
1 teaspoon low-salt soy sauce (optional)
Edamame beans, sugar snap peas, ribbons of fresh carrot
To make the homemade Katsu sauce ~ take a shallow pan and add 1 tablespoon of olive oil and the diced onion. Sauté gently over a medium heat for 5 mins, until translucent. Add the diced carrot and continue to gently sauté, for a further 5 minutes. Next add crushed garlic, finely sliced ginger and mild curry powder (1/2 tablespoon for smaller children), stir continuously for 1-2 mins. Pour in the stock and bring up to a gentle simmer for 15 minutes, the sauce will cook through and reduce.
To finish the sauce, add 1 teaspoon of honey for sweetness and 1 teaspoon low-salt soy sauce, for depth of flavour. Then remove from the heat. Once cool, blend with a hand blender until smooth and set aside. Re-heat to serve.
To cook the Schnitzel ~ take a shallow pan and add 1 tablespoon of olive oil, once hot place the Provenance Village Butcher Chicken Schnitzel in the pan and leave to cook for 3-4 mins, once golden turn and cook on the other side for a further 3-4 mins. (The cooking time will depend on the thickness of the Schnitzel and the temperature of the pan). Check that the chicken is completely cooked through before removing from the pan; you can also finish for a couple of minutes in a hot oven. Drain on kitchen paper, to remove any excess oil.
To serve the dish ~ place the golden Chicken Schnitzel on a plate, with a portion of cooked rice, and the Katsu sauce in a bowl on the side. Add tender-crisp vegetables, for a little crunch, and enjoy.