Japanese Curry Katsu (Pork Cutlet Curry Rice)

Name: Japanese Curry Katsu (Pork Cutlet Curry Rice)
Total time: 2700 s
Yield: Serves 3 servings
Cuisine: American
Ingredients: Pork loin cutlets; Panko breadcrumbs; All-purpose flour; Eggs; 1 pack Japanese curry roux; Potatoes; Carrots; Onion; Unsalted butter

Thuỳ Phương @t3_phuong216

This dish is super delicious, and my kids love it. Since it’s served with breaded pork cutlet, I only cook the curry with potatoes and carrots. If you want just curry, you can add beef and simmer it together.

Thuỳ Phương @t3_phuong216

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Ingredients

45 minutes

Serves 3 servings

Pork loin cutlets
Panko breadcrumbs
All-purpose flour
Eggs
1 packJapanese curry roux
Potatoes
Carrots
Onion
Unsalted butter

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Steps

45 minutes

1

Pound the pork cutlets lightly to tenderize, then season with a little salt and pepper for 15 minutes. Dredge the pork in flour, then dip in beaten egg, and finally coat with panko breadcrumbs. Fry over low heat until both sides are golden brown and the pork is cooked through.
2

To make the curry: Melt unsalted butter in a pan, then add chopped onion and sauté until fragrant. Add diced potatoes and carrots and stir well. Pour in water and cook until the potatoes are tender. Add 1 pack of Japanese curry roux, stir until dissolved, and simmer for another 10 minutes until the sauce thickens. Adjust seasoning to taste.
3

To serve, spoon the curry over rice and top with the fried pork cutlet. I use Golden Curry brand for the curry roux.
4