Description
Indulge in the rich and flavorful Japanese dish, Katsu Curry, featuring crispy breaded cutlets served with a savory curry sauce over a bed of steaming rice. This recipe offers a perfect balance of textures and tastes that will surely delight your taste buds.
Ingredients
Scale
Pork/Chicken Cutlets:
- 4 boneless pork chops or chicken breasts
- Salt and black pepper to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
Curry Sauce:
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 2 carrots, peeled and sliced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons curry powder
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon honey
For Serving:
- Cooked Japanese rice
- Sliced green onions or pickled ginger (optional for garnish)
Instructions
- Breaded Cutlets: Pound the pork chops or chicken breasts to an even thickness, season, dredge in flour, dip in beaten eggs, and coat with panko. Fry until golden brown and cooked through.
- Curry Sauce: Sauté onion and carrots, add garlic, ginger, curry powder, flour, broth, soy sauce, and honey. Simmer until thick.
- Serving: Slice cutlets, serve over rice, ladle curry sauce, and garnish as desired.
Notes
- You can use store-bought Japanese curry roux blocks for convenience.
- This recipe is adaptable for vegetarian options like tofu or sweet potatoes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying, Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate
- Calories: 640
- Sugar: 8g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 125mg
