Recipes / Asian & Stir-Fry / Japanese Katsu Curry
Japanese Katsu Curry
Crispy panko-breaded pork cutlet sliced over rice and smothered in a rich, slightly sweet Japanese curry sauce made from scratch with a homemade roux. A comforting, restaurant-worthy centerpiece dish.
Why You'll Love This
- From-scratch curry roux, richer than instant cubes
- Shatteringly crisp panko crust on juicy pork
- A comforting Japanese home-restaurant classic
Ingredients
- 4boneless pork loin chops, pounded to 1/2-inch thickness
- 1 tspsalt, plus 1/2 tsp black pepper
- 1/2 cupall-purpose flour, for dredging
- 2large eggs, beaten
- 1.5 cupspanko breadcrumbs
- 1 cupvegetable oil, for frying
- 4 tbspunsalted butter
- 4 tbspall-purpose flour, for roux
- 2 tbspJapanese curry powder (or curry powder plus 1 tsp garam masala)
- 1onion, diced
- 2carrots, diced
- 2potatoes, diced
- 2garlic cloves, minced
- 3 cupschicken broth
- 2 tbspsoy sauce
- 1 tbsphoney
- 1apple, grated (optional, for sweetness)
- to tastesteamed rice, for serving
Nutrition (estimated per serving)
Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.
Method
- Season the pork chops on both sides with salt and pepper. Set up a breading station with three shallow dishes: flour, beaten eggs, and panko.
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