Epic Turnip Schnitzel Katsu Curry (Crispy, Comforting, Crowd-Pleaser)

Epic Turnip Schnitzel Katsu Curry (Crispy, Comforting, Crowd-Pleaser)

Yield: 2

Epic layers of texture and flavour: golden, crunchy turnip schnitzel partnered with a velvety, gently spiced katsu curry—cosy comfort with a playful twist.

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Ingredients

• 400g turnips
• frying oil

Egg replacement

• 1/4 cup all-purpose flour
• 1/2 cup water
• 1/2 tsp paprika powder
• 1/2 tsp Himalayan salt

Breading

• 1/3 cup breadcrumbs
• 1/2 tsp Himalayan salt
• 1/2 tsp paprika powder
• 1 tsp crushed pumpkin seeds
• 1 tsp sesame seeds

Katsu Curry sauce

• 1 tbsp rapeseed oil or vegetable oil
• 2 onions, chopped
• 2 large carrots, chopped, plus 1 peeled into ribbons
• 2 garlic cloves, crushed
• thumb-sized piece ginger, peeled and grated or finely chopped
• 1 tbsp curry powder, mild or medium depending on your spice tolerance
• ½ tsp ground turmeric
• 400ml can coconut milk
• 2 tsp maple syrup

Instructions

Katsu Curry Sauce 

1. Heat 1 tbsp oil in a pan, cook the onions and chopped carrots until the onions are soft and starting to caramelise about 8 mins.
2. Add the garlic and ginger and sizzle for another 30 secs, then stir in the curry powder and turmeric.
3. Once the spices are warmed through, add the coconut milk, maple syrup or honey and 100ml water.
4. Season well, cover and simmer over low heat for 20 mins.

Turnips Schnitzel

1. Wash the turnips, peel off the outer layer with a veggie peeler. And cut them in slices (about 1/3 inch).
2. In a large pot, bring water to a boil and add the turnips slices. Let them cook for about 10 minutes. They should start to get translucent in the center. Then drain, place them on paper towels to remove excess water, and set aside to cool off.
3. In a bowl, mix the ingredients for the egg replacement. It should have an egg-like consistency, you might have to add more water or flour to achieve that.
4. In another bowl, combine the ingredients for the breading.
5. When the turnips slices are cold enough to handle, dip them first in the egg replacement, then coat them in the breading.
6. In a large pan, heat the frying oil (the bottom should be covered with oil) and add in the breaded turnips schnitzel. Fry them on medium-high heat for about 5 minutes per side. They should be golden and crispy on both sides.
7. After frying, put them on a paper towel to remove excess oil. Serve with rice and the katsu curry sauce.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 854Total Fat: 65gSaturated Fat: 39gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 0mgSodium: 1001mgCarbohydrates: 65gFiber: 11gSugar: 18gProtein: 12g

A crossroads of culinary traditions

This dish’s name reads like a passport. Schnitzel is a European classic: thin slices of meat coated in breadcrumbs and fried until they are crispy. Its most famous form, Wiener Schnitzel, is Austrian and traditionally veal, though breadcrumbed cutlets appear across Germany and Italy as well. Katsu, meanwhile, is Japan’s take on the cutlet, arriving during the late 19th-century wave of yōshoku (Western-influenced dishes). Japanese cooks adopted the breaded cutlet, favoured airy panko crumbs, and paired it with a mellow, roux-thickened curry—katsu curry, which itself stems from curry powders brought via Britain during the Meiji era. Bringing the two together with turnip at the centre creates a satisfying bridge between Old World technique and Japanese comfort.

Turnips: humble roots with history

Turnips (Brassica rapa subsp. rapa) have been grown across Europe and parts of Asia for millennia. Long before potatoes took over European fields, turnips were a dependable winter staple—hardy, storable, and versatile. In the UK, you’ll still hear echoes of that history in traditional dishes like “neeps and tatties”. Small, young turnips are delicately sweet; older, larger ones carry a more pronounced peppery note.

What makes their taste so recognisable? Turnips belong to the Brassica family and contain glucosinolates. When the cells are cut or chewed, enzymes convert these into mustardy compounds that give the root its gentle bite. After the first frosts, starches convert to sugars, making winter turnips taste naturally sweeter—a welcome bonus in colder months.

Nutrition at a glance

Turnips are low in kilocalories yet rich in fibre, which supports digestive health and provides a steady release of energy. They provide vitamin C, modest amounts of potassium, and various phytonutrients associated with antioxidant activity. The greens (if you can find them) are a powerhouse in their own right, rich in vitamin K, folate, and beta-carotene. When a turnip is used as the centrepiece of a cutlet, you gain satisfying volume and texture without heavy richness—ideal for those seeking a lighter route to comfort food.

Schnitzel meets katsu: the flavour logic.

At the heart of schnitzel’s appeal is the duet of contrast: shattering crumb outside, tender centre within. With turnip, that centre becomes pleasingly juicy and subtly peppery. Katsu curry brings a different kind of comfort—mellow spice, gentle sweetness, and rounded savouriness—traditionally built on a lightly browned onion base and a flour-and-fat roux seasoned with curry powder. The sauce’s silkiness wraps the crisp cutlet without overwhelming it, turning every bite into a neat balance of crunch and cosiness.

Texture and aroma science (without the method)

Why does it smell and taste so moreish? Two bits of kitchen chemistry do the heavy lifting:

• Maillard reactions: When crumbs brown, amino acids and sugars form toasty, nutty aromas—the hallmark “fried cutlet” fragrance that makes schnitzel and katsu so inviting.

• Aroma carriers: A modest amount of fat in the crumb acts as a taxi for volatile flavour molecules, delivering deeper, longer-lasting aroma. Turnip’s natural moisture helps steam the interior, ensuring the centre stays tender while the exterior turns crisp.

Sustainability notes

Turnips are typically low-impact compared with many animal proteins and can be grown in cooler climates with relatively modest inputs. Choosing seasonal, locally grown roots reduces food miles and supports biodiversity in crop rotation. If using panko or spices, small amounts go a long way—another point in favour of flavourful, resource-conscious cooking.

Fun facts to sprinkle into your post

• Protected names: In Austria, “Wiener Schnitzel” legally refers to veal; other versions are labelled by their key ingredient.

• Panko’s airy secret: Traditional panko is made from bread baked without a crust, creating larger, jagged flakes that fry up extra light.

• Festival roots: In parts of Ireland and Scotland, early jack-o’-lanterns were carved from turnips, not pumpkins.

• War-time staple: Before the potato dominated, turnips were a crucial winter crop across Europe, feeding both people and livestock.

• Taste shift with weather: A run of cold nights sweetens turnips—nature’s own flavour tuning.

The flavour take-away

Turnip schnitzel katsu curry is comfort food with a cultured edge: crisp, aromatic, and quietly nourishing. It honours Europe’s love of crumbed cutlets and Japan’s genius for soothing curry, while giving an unsung root vegetable a star turn. The result is weeknight-easy in spirit yet dinner-party worthy in presence—proof that humble ingredients can deliver epic satisfaction.