Katsu Curry (Pork or Chicken Cutlet Curry)
A recipe from Japan.
🇯🇵 JapankatsucurryhighProteinfriedjapaneseComfortrice
Nutrition (per serving)
780Calories
52 gProtein
65 gCarbs
38 gFat
10 gSugar
2000 mgSalt
Ingredients
- 4 cutlets (≈600 g total) Pork loin or chicken breast
- 150 g Panko breadcrumbs
- 50 g Plain flour
- 2 beaten Eggs
- 1 pack (≈120 g) Japanese curry roux blocks
- 1 each diced Onion + carrot + potato
- for frying + curry Vegetable oil
Method
- Dredge cutlets in flour → egg → panko → press firmly.
- Deep-fry at 170 °C 5–6 min until golden and cooked (internal 70 °C). Drain.
- For curry: sauté onion, carrot, potato 5 min → add water (≈800 ml) → simmer 15 min.
- Add curry roux blocks → stir until dissolved and thick (5 min).
- Slice katsu → serve over rice with curry poured over — crispy cutlet, rich curry.
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