Chicken Katsu Curry

Name: Chicken Katsu Curry
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 boneless chicken breasts, pounded thin; 1 cup flour; 2 eggs, beaten; 2 cups panko; oil for shallow frying; 1 onion, sliced; 2 carrots, diced; 1 potato, diced; 3 1/2 cups water; 1 box Japanese curry roux (about 3.5 oz); 1 tbsp soy sauce; cooked rice for serving

Crisp panko-crusted chicken cutlets over rice with a mellow, savory Japanese curry sauce. Comfort food the Japanese way.

Prep25 min

Cook40 min

Total1 hr 5 min

Serves4

What you'll need

Enameled cast-iron Dutch ovenFor soups, stews and braises

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12-inch cast-iron skilletFor searing and oven finishes

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Instant-read thermometerFor knowing when meat is done

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Steps

Simmer the onion, carrot and potato in water in a Dutch oven for 15 minutes until tender. Turn off the heat and stir in the roux until dissolved, then simmer 5 to 10 minutes until thick. Add soy sauce.

Season cutlets with salt, then dredge in flour, egg, and panko.

Shallow fry in 1/2 inch oil at 350°F until golden, 3 to 4 minutes per side.

Slice the cutlets and serve over rice with curry ladled alongside.

TipPress the panko on firmly with a flat hand; the crumbs stay crisp and don't fall off.