Description
Crispy panko‑breaded chicken cutlet served over steamed white rice and topped with a rich, sweet, savory Japanese curry sauce made with vegetables, grated apple, honey, and soy sauce—comfort food at its best.
Ingredients
- Chicken Katsu:
- 2 boneless skinless chicken breasts, lightly pounded
- 1 tsp salt
- ¼ tsp black pepper
- ¼ cup all‑purpose flour
- 1 egg, lightly beaten
- 1 cup panko breadcrumbs
- ~3 cups vegetable oil (for frying)
- Japanese Curry Sauce:
- 2 oz Japanese curry roux (e.g., curry blocks)
- 1 yellow onion, cut into wedges
- 1 large russet potato, peeled and diced into 1‑inch pieces
- 1 large carrot, peeled and diced into 1‑inch pieces
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- ¼ cup red apple, peeled & grated (about 1 large apple)
- 2 cups chicken stock
- ½ cup water
- 1 Tbsp soy sauce
- 1 Tbsp honey
- To Serve:
- 2 cups cooked white rice
Instructions
- Season the chicken breasts with salt and pepper. Butterfly or flatten to about ½‑inch thick.
- Set up dredging stations: one shallow dish with flour, one with beaten egg, one with panko breadcrumbs. Dredge each breast: flour → egg → panko, pressing to coat evenly.
- Heat vegetable oil in a deep skillet or pot to ~340 °F (170 °C). Fry each chicken breast for ~3‑4 minutes per side until golden brown and cooked through. Drain on a wire rack.
- Meanwhile, for the curry sauce: Heat olive oil in a medium pot over medium heat. Add onion and garlic, sauté until fragrant and onion begins to soften.
- Add the carrot and potato pieces, stir for a minute or two. Pour in chicken stock, water, grated apple, soy sauce, and honey. Bring to a boil, then reduce heat to simmer for ~15 minutes until the vegetables are tender.
- Stir in the curry roux blocks until fully dissolved and the sauce thickens. Simmer another ~15 minutes until you reach your desired consistency.
- Slice the fried chicken cutlet into strips. Plate the steamed white rice, arrange the sliced katsu on top, and ladle the curry sauce over the chicken and rice.
- Serve immediately, optionally with pickled ginger or green onions for garnish.
Notes
- The term “katsu” comes from the Japanese pronunciation of the English “cutlet” and usually refers to a breaded, deep‑fried meat slice. :contentReference[oaicite:0]{index=0}
- In Japan the curry sauce is thickened with roux blocks and often includes vegetables like onions, potatoes and carrots; it tends to be sweeter than many other curries. :contentReference[oaicite:1]{index=1}
- You can substitute chicken for pork (traditional tonkatsu) or even tofu for a vegetarian version.
- For a lighter version, bake or air‑fry the breaded cutlet instead of deep‑frying.
- Leftover curry sauce can be stored and reheated—and the flavor often deepens the next day.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying & Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 12g
- Sodium: 920mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 95mg
