Description
Golden, ultra-crispy chicken cutlets nestled over fluffy rice and blanketed with a silky, savory-sweet Japanese curry sauce. Comforting, crunchy, and irresistibly cozy.
Ingredients
Scale
- 2 large boneless skinless chicken breasts, pounded to 1.25 cm thickness
- 1 tsp fine salt, divided
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1 cup neutral vegetable oil, for shallow frying
- 1 large onion, thinly sliced
- 2 medium carrots, cut into 2 cm chunks
- 2 medium potatoes, peeled and diced into 2 cm cubes
- 2 garlic cloves, minced
- 4 curry roux blocks, medium spice
- 3 cups chicken stock or water
- 1 tbsp soy sauce
- 4 cups cooked short-grain white rice, warm
- 2 tbsp chopped parsley or sliced green onions, for garnish
Instructions
- Preheat Your Equipment: Heat 1 cm depth of vegetable oil in a large skillet to 175°C. Set a medium saucepan over medium heat for the curry base.
- Combine Ingredients: In the saucepan, sauté onion, garlic, carrots, and potatoes with a pinch of salt for 6 to 8 minutes until lightly softened and fragrant.
- Prepare Your Cooking Vessel: Pour in chicken stock, bring to a gentle simmer, and cook 10 to 12 minutes until vegetables are tender. Stir in curry roux blocks and soy sauce until smooth and thickened.
- Assemble the Dish: Season chicken with remaining salt and pepper. Dredge in flour, dip in beaten eggs, then coat thoroughly in panko.
- Cook to Perfection: Fry cutlets 3 to 4 minutes per side until deeply golden and cooked through. Drain on a wire rack.
- Finishing Touches: Slice cutlets into strips. Fluff the warm rice. Taste curry and adjust thickness with a splash of stock if needed.
- Serve and Enjoy: Mound rice into bowls, ladle over curry, top with crispy chicken, and garnish with parsley or green onions.
Notes
- Note: Keep oil at 175°C for maximum crispness and minimal greasiness.
- Rest fried cutlets on a rack, not paper towels, to keep the crust crisp.
- Add 1 to 2 tsp grated apple to the curry for gentle sweetness.
- For gluten-free, use gluten-free flour, panko, and roux.
Nutrition
- Serving Size: 1 bowl
- Calories: 680
- Sugar: 7 g
- Sodium: 1200 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 88 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 135 mg
Keywords: katsu curry, chicken katsu curry, Japanese curry, crispy chicken cutlet, panko, curry roux, weeknight dinner