Japanese Chicken Katsu Curry: Crispy Panko Cutlets with Mild Curry Sauce for Weeknights

In a pot, saute the onion in 1 tablespoon oil until soft, add the carrots and potato, and cook 2 minutes.

Serves 4

Ingredients

• 2 large boneless chicken breasts, halved horizontally into 4 cutlets
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 1/2 cups panko breadcrumbs
• Neutral oil, for shallow frying
• 1 onion, sliced
• 2 carrots, cut into chunks
• 1 medium potato, cut into chunks
• 3 1/2 cups water
• 1 box (about 3.5 oz) mild Japanese curry roux, such as Golden Curry
• 1 tablespoon honey or grated apple
• 4 cups steamed short-grain rice, for serving

Instructions

1. In a pot, saute the onion in 1 tablespoon oil until soft, add the carrots and potato, and cook 2 minutes.
2. Add the water, bring to a boil, then simmer 15 minutes until the vegetables are tender.
3. Turn off the heat, break in the curry roux and stir until dissolved; add the honey and simmer 5 minutes until thick and glossy.
4. Meanwhile, season the chicken cutlets with salt and pepper, then dredge in flour, dip in egg and press firmly into panko.
5. Heat 1/2 inch of oil in a skillet to 340°F (170°C) and fry the cutlets 3 to 4 minutes per side until deep golden and 165°F (74°C) inside.
6. Drain on a rack for 2 minutes, then slice into strips.
7. Spoon rice onto one side of each plate, pour the curry alongside and lay the sliced katsu on top.
8. Leftover sauce keeps 4 days in the fridge and freezes well; re-crisp cutlets in a 400°F oven for 8 minutes.
9. Curry arrived in Japan with the British navy in the late 1800s and was adapted into the sweet, mellow kare raisu that is now one of the country's most-eaten home meals. Topping it with a crunchy tonkatsu-style cutlet is a family favorite — kid-friendly spice, big crunch and easy on a weeknight.

Nutrition (estimated, per serving)

• Calories: 690 kcal
• Protein: 38g
• Fat: 24g
• Carbohydrates: 78g
• Fiber: 5g
• Sugar: 9g
• Sodium: 1150mg