Lunch

Katsu Curry

Katsu Curry

Crispy breaded pork cutlet served over rice with a mild, savory Japanese curry sauce.

Ingredients

  • 2 pork loin cutlets
  • 1 cup panko breadcrumbs
  • 1 egg, beaten
  • Flour for dusting
  • 2 blocks Japanese curry roux
  • 1 onion and 1 carrot, chopped
  • 3 cups steamed rice

Steps

  1. Simmer onion and carrot in water until soft, then dissolve curry roux into the broth to make the curry sauce.
  2. Dredge pork cutlets in flour, egg, then panko.
  3. Deep or pan fry cutlets until golden and cooked through.
  4. Slice the cutlet and place over a bed of steamed rice.
  5. Ladle curry sauce alongside and serve hot.