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

Turnip Schnitzel at a crossroads of culinary traditions

Turnip schnitzel is proof that comfort food can be both nostalgic and innovative. On one side, you have schnitzel, a European classic: thin slices of meat coated in breadcrumbs and fried until golden crisp. Its most iconic form, Wiener Schnitzel, hails from Austria and traditionally uses veal (Wiener Schnitzel – Wikipedia). Yet variations appear across Germany, Italy, and beyond. On the other side sits katsu, Japan’s take on the cutlet, born during the late 19th-century wave of yōshoku (Western-influenced cuisine). Japanese cooks embraced the breaded cutlet, favoured airy panko crumbs, and paired it with a mellow, roux-thickened curry—katsu curry, itself a British-inspired adaptation during the Meiji era.

Bringing the two together, with turnip at the centre, creates a dish that bridges Old World technique with Japanese comfort, while giving a humble root vegetable the starring role.

Why Turnip Schnitzel Works as Comfort Food

At the heart of schnitzel’s appeal is contrast: a shattering breadcrumb exterior with a tender, juicy centre. Using turnip in a schnitzel cutlet brings a subtly peppery flavour and a naturally moist texture. Pair that with katsu curry—mellow spice, gentle sweetness, and rounded savouriness—and you have a turnip schnitzel katsu curry that delivers crunch, aroma, and cosiness in every bite.

Turnips: Humble Roots with History

Turnips (Brassica rapa subsp. rapa) have been grown across Europe and Asia for millennia (RHS – Growing Turnips). Long before potatoes took over European fields, turnips were a dependable winter staple—hardy, storable, and versatile. In Scotland, you’ll still hear echoes of this history in the traditional neeps and tatties.

Small, young turnips taste delicately sweet, while larger, mature ones carry a more potent peppery edge. After the first frosts, starches in turnips turn into sugars, making them naturally sweeter—a seasonal gift that makes them perfect for a crispy turnip schnitzel.

Nutrition Benefits of Turnip Schnitzel

Turnip schnitzel isn’t just comforting—it’s lighter and more nutrient-dense than its meaty cousins:

• Low in calories, high in fibre → supports digestion and steady energy.
• Vitamin C & potassium → immune support and electrolyte balance.
• Phytonutrients & antioxidants → natural plant compounds with health benefits.
• Turnip greens (if available) → a powerhouse of vitamin K, folate, and beta-carotene.

By making schnitzel with turnip, you get satisfying volume and texture without heaviness—an ideal choice for a vegan or lighter take on comfort food. For more ideas, see my turnips recipe collection.

Texture and Aroma: The Science Behind Turnip Schnitzel

Why does a turnip schnitzel taste and smell so irresistible? Two bits of kitchen chemistry:

• Maillard Reaction – browning breadcrumbs release nutty, toasty aromas that scream “fried cutlet.”
• Aroma Carriers – fats in the crumb trap and release flavour molecules, while the turnip’s natural water content steams the inside tender.

The result: a crispy outside, juicy inside, and layers of savoury depth.

Sustainability Notes

One of the biggest strengths of turnip schnitzel is sustainability. Turnips are low-impact crops compared to many animal proteins. They thrive in cooler climates, support soil health in crop rotation, and require fewer inputs than many modern staples. Choosing local, seasonal turnips reduces food miles and carbon footprint. For eco-friendly cooking tips, see my guide on seasonal vegetables.

Fun Facts to Sprinkle Into Your Cooking

• Protected names: In Austria, Wiener Schnitzel refers legally only to veal; others must be named by their ingredient.
• Panko’s airy secret: Made from crustless bread, creating jagged flakes that fry up extra light.
• Festival roots: In Ireland and Scotland, jack-o’-lanterns were originally carved from turnips, not pumpkins.
• War-time staple: Before potatoes, turnips were a survival crop across Europe.
• Taste shift: Cold nights make turnips sweeter—a natural flavour boost.

The Flavour Takeaway

Turnip schnitzel katsu curry is comfort food with a cultured edge: crisp, aromatic, and quietly nourishing. It celebrates Europe’s love of crumbed cutlets and Japan’s genius for curry, while giving an unsung root vegetable the spotlight. Easy enough for weeknights, yet special enough for a dinner party, this dish proves that humble ingredients can deliver epic satisfaction.