Japanese cuisine · Dough, Pasta & Rice

Chicken Katsu Curry

Crispy panko-breaded cutlet over rice with mild Japanese curry sauce – comfort food deluxe.

Ingredients · for 4 servings

• 4 small chicken breast fillets
• 100 g panko breadcrumbs
• 2 eggs
• 60 g flour
• 1 onion
• 1 carrot
• 1 potato
• 3 tbsp Japanese curry roux (blocks)
• 600 ml water
• 300 g rice
• Oil, for frying
• Salt, pepper

Instructions

1. Dice the onion, carrot and potato and sauté in a little oil; top up with water and cook for 15 min until soft.
2. Stir in the curry roux and simmer for 5 min, until the sauce is thick and glossy.
3. Flatten the chicken breasts, season with salt and pepper.
4. Coat one after another in flour, beaten egg and panko – pressing the panko on well.
5. Fry in 1 cm of hot oil for 4–5 min per side until deep golden brown, then drain on paper towels.
6. Cut the katsu into strips – this keeps it crispy and easy to eat with chopsticks.
7. Plate the rice, pour over the curry sauce and lay the cutlet strips on top.