Monday, September 13, 2010

Schnitzels with Mango Curry Sauce

A couple of months ago, my husband and I attended a marriage course- not because we thought that we had marriage problems but because we wanted to continue to invest in our marriage and learn how we could build up a strong, healthy and happy marriage. The marriage course provided my husband and I a great time to spend time with each other as well as  learn more about each other.

Over the course of several weeks, we were served a candlelit dinner with dessert at a romantic dinner for two followed with listening and watching to practical talks played on DVD and then some private time as a couple to discuss and work through a booklet.

It was really nice to go "on a date" with my hubby each week and be served some lovely food. A lot of the course participants really enjoyed the food and asked the hosts for the recipes, so at the end of the course, our hosts put together a recipe book of all the meals we ate for us and included some marriage tips inside! One of the recipes in the book is this schnitzel with mango curry sauce.

To find out more about the marriage course, click on the following website:

There is no group work throughout the course and you didn't have to share anything about your relationship with anyone other than your partner.


4 chicken breasts fillets or 500g pork leg steaks
⅓ cup plain flour
2 eggs
2 cups breadcrumbs
½ cup flat-leaf parsley leaves, finely chopped (optional)
¼ cup sage leaves, finely chopped (optional)
2 tablespoons butter
olive oil, for frying
steamed vegetables, to serve 

Mango Curry Sauce

1 mango cheek
2 tablespoons whole egg mayonnaise
a tiny flick of curry paste

To make mango curry sauce:

Place all the ingredients into a blender and blend until smooth. If too thick, thin it out with a splash of chicken stock liquid.


Preheat oven to 130°C. Place meat between 2 sheets plastic wrap. Pound with a meat mallet or rolling pin until 4mm thick.

Combine flour and salt and pepper on a large plate. Lightly whisk eggs in a shallow dish. Combine breadcrumbs, parsley and sage in a separate shallow dish.

Lightly coat meat in seasoned flour, shaking off excess. Dip in egg then coat in breadcrumb mixture, pressing crumbs on with fingertips to secure. Cover and refrigerate until ready to use.

Heat 1 tablespoon butter in a large frying pan. Pour oil into pan until 1cm deep. Heat over medium-high heat until hot. Cook schnitzels, in batches, for 2 to 3 minutes each side or until golden. Drain on paper towel. Place on a baking tray in oven to keep warm while cooking remaining schnitzels.

Serve schnitzels with mango curry sauce and steamed vegetables

Notes & Tips

Do not cover the schnitzels and don't pile them on top of each other when placing them in the oven

Adding chopped sage or parsley or Parmesan cheese to the schnitzels gives a different flavour

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