Once Again I find something "original" enough for FA from my own developed recipes instead of (and adapted or copied one from online). I dont write alot of recipes but I do think i have some neat ones x3.

I decided to write this in "narrative format", unlike usual; as this was a real adventure in cooking. I wanna see where this leads

It took me 2 months to finally do this but it was worth it. Though I used a pair of "Chicken Schnitzels" from a local butcher rather than going true and pounding out then rolling a pair of chicken breasts in, egg and a bit of milk before a panko bath. (A through crunch was still achieved though--thanks to nice hot oil).

I also found a "Instant Japanese Curry Sauce Powder" at a local store here called "Multifood" near my apartment in the "Ottoggi" Brand from Japan. I used hot, of course; which has "just enough" spice to do it right.

I was amazed i even found it, as this dish would have been much more difficult without it.

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- I started with a whole head of garlic finely minced and sauteed it with 2-3 "thumb sized" pieces of finely minced ginger before sauteing a cup each of "fine matchstick" cut carrots and thinly sliced "half-moon" onions. One medium whole yellow-fleshed potato was cut the same way as carrots and also added to the 3qt saucepan at the same time.

- These vegetables were stir-fried in about 2 tbsp of oil at at high heat.

- Salt, pepper, and paprika were added to taste (about 1/2 teaspoon of Paprika for color) while the vegetables cooked.

- 2 tbsp of tomato ketchup and 2 tbsp of Mirin (Sake would be nice too here) were added when vegtables were translucent. (This can be optional but I highly recommend using these 2 additives with the brand I chose.)

- Vegetables were sauteed for a few minutes more then 750ml of low sodium chicken stock was added to the pan with 1tbsp Worcestershire sauce. The pan was "de-glazed" before a 100g package of the "Curry sauce powder" was mixed in. Sauce was left on medium-low to finish the vegetables and develop the flavor.

(I was left with about a cup and a half of curry sauce when done and you can definitely save leftovers for a week for other curry-style dishes.)

- 2 blocks of frozen Udon noodles were added at the time of sauteing the vegetables to a small soup pot to cook (2qt). This was put on high to boil the water on a separate burner.

- A large bowl was prepared on counter to assemble the dish before a 12-inch frying pan was heated with 3 tbsp oil at high to cook the 2 "Schnitzel Cutlets" on "Burner 3".

- Both Schnitzels were cooked about 2 and a half minutes on each side till crispy and internal temp (with probe thermometer) read above 165 Fahrenheit. Schnitzels were left on cutting board to rest while dish was assembled.

- Udon noodles were "tender" at this point, so I drained them in my sink and put them in the bowl. Then I ladled enough curry sauce for them to be "swimming"--but not "flooded" and "tossed" everything a bit together.

- Cutlets were sliced "across the grain" and placed on top of noodles.

- Oil was still hot so beat 3 large eggs and cooked into a somewhat omelet in the still hot frying pan with on medium heat till just set.

- Placed the omelet on the cutlet and enjoyed.

(Should have garnished with either fresh, chopped parsley; or pickled Daikon (or the "pink vegetable pickle that isn't ginger") but I had none. ...lol

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Absolutely fantastic dish and while my presentation lacks, this had a TON of flavor and texture. It was hot though and a mess to eat with chopsticks.

Degree of Difficulty for eating this with ONLY chopsticks is extremely high. BE WARNED!!

This was ALOT of work; but man was it worth it.