Curry Schnitzel Udon

By Jessica Brook · theage.com.au

Serves 4

prepPreheat oven to 200°F / 95°C to keep cooked schnitzels warm
4 skinless chicken thigh fillets	Bash chicken to 1cm thick	Coat chicken: flour, mayo, breadcrumb mixture	Slice schnitzel, top bowls, ladle stock & serve
60g (½ cup) plain flour	Set up breading station: flour, panko-curry mix, mayo
100g (2 cups) panko breadcrumbs
1 tbsp curry powder
220g (1 cup) Kewpie mayonnaise
vegetable oil, to shallow fry	Shallow fry 4 min per side until golden, 200°F / 95°C
1 litre chicken stock	Boil stock, cook udon 3 min, drain & refresh
800g udon noodles
2 cups shredded green cabbage	Divide noodles, cabbage & nori into bowls
2 sheets nori, finely sliced
80ml (⅓ cup) Japanese sesame dressing, to serve
pickled ginger, to serve
shiso leaves, to serve

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