The Great Escalope Katsu

Escape to a world of delicious flavour with this Katsu Curry recipe 


  • 25 Minutes
  • 4 Servings
  • 2 packs The Vegetarian Butcher The Great Escalope
  • 3 tbsp vegetable oil
  • 1 onion finely chopped
  • 1 clove garlic finely chopped
  • 30 gram ginger peeled and grated
  • 2 heaped teaspoons mild curry powder
  • 1 tbsp plain flour
  • 250 ml vegetable stock
  • 100 ml coconut milk
  • 1 tsp light soy sauce
  • 400 gram jasmine rice cooked
  • 200 gram tenderstem broccoli


  1. For sauce - Over low heat in saucepan, fry onions, ginger and garlic in vegetable oil for 5 minutes to soften. Next add curry powder and stir for a minute. Add the flour and continue to mix for a minute. To this vegetable stock a little at a time while keep stirring. Finish with coconut milk, soy and sugar

  2. Bake the Schnitzel in hot oven at 175c for 13 minutes.

  3. Trim the tenderstem brocolli and blanch in boiling water for 2 minutes. Drain, toss in sesame oil, soy sauce and sprinkle with sesame seeds.

  4. To serve Warm jasmine rice between bowls, top with escalope cut into strips. Pour over Katsu sauce and add brocolli.

table full of small plate dishes