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Katsu Curry | What's For Dinner

Ingredients

4 pieces boneless chicken breasts, pounded thin1/2 cup all-purpose flour2 whole large eggs, beaten1.5 cups panko breadcrumbs1 cup vegetable oil, for frying

For the curry sauce

3 cups steamed rice

Instructions

1

Make the curry sauce: saute onion in a tablespoon of oil until soft, 5 minutes. Add garlic and ginger, cook 1 minute. Stir in curry powder and flour, cook 1 minute. Gradually add broth, soy sauce, and honey. Simmer 15 minutes until thickened. Blend until smooth if desired.

2

Set up a breading station: flour, beaten eggs, and panko in three shallow dishes. Season the chicken with salt and pepper. Dredge in flour, dip in egg, then press into panko.

Tip: Press the panko firmly into the chicken. Use one hand for dry ingredients and one for wet to avoid clumpy fingers.

3

Heat oil to 350F in a large skillet. Fry the chicken cutlets for 3-4 minutes per side until golden brown and cooked through (165F internal). Drain on a wire rack.

4

Slice the katsu into strips. Serve over rice and ladle the curry sauce over one side, leaving the other side crispy.

Nutrition per Serving

560kcal

Calories

38g

Protein

52g

Carbs

22g

Fat

3g

Fiber

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