Japanese Chicken Katsu Curry

A classic Japanese dish featuring crispy breaded chicken cutlets served with a rich and savory curry sauce. Perfect for a hearty meal, this recipe scales well for 12 portions.

Steps

1. Season the chicken breast with salt and pepper. 2. Coat the chicken in flour, dip into the beaten egg, and then cover with panko breadcrumbs. 3. Heat vegetable oil in a frying pan over medium heat. 4. Fry the breaded chicken until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels. 5. In a separate pan, sauté onion, carrot, and potato until softened. 6. Add water and bring to a simmer; add curry roux and stir until thickened. 7. Slice the chicken cutlet into strips. 8. Serve the sliced chicken over cooked rice and pour the curry sauce on top.

1 chicken breast Salt and pepper to taste 1/4 cup all-purpose flour 1 egg, beaten 1/2 cup panko breadcrumbs 1 cup cooked Japanese short-grain rice 1/4 cup Japanese curry roux (store-bought or homemade) 1/2 cup water 1/2 onion, thinly sliced 1/4 carrot, sliced 1/4 potato, diced Vegetable oil for frying