Description
A delicious Japanese dish that features crispy chicken cutlets served with a rich and flavorful curry sauce, accompanied by rice.
Ingredients
Scale
For the Katsu:
- 2 boneless chicken breasts
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
For the Curry:
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 2 medium potatoes, peeled and diced
- 2 medium carrots, peeled and diced
- 3 cups water
- 1 packet (4-6 cubes) Japanese curry roux (e.g., Vermont Curry or Golden Curry)
- Optional: Fukujinzuke (pickled daikon) for garnish
For Serving:
- Cooked rice
Instructions
- Prepare the Katsu by seasoning and breading the chicken, then frying until golden brown.
- Make the curry by sautéing vegetables, adding water, and incorporating the curry roux.
- Serve the sliced katsu with rice and curry sauce.
Notes
- Substitute chicken with pork for a tonkatsu version.
- Add other vegetables like zucchini or green peas for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main dish
- Method: Skillet and Pot
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 25 g
- Cholesterol: 90 mg