How does What's For Dinner work?

Tell us what you eat, what you avoid, and your budget. In 30 seconds, you get a 3-day meal plan with recipes and a grocery list. Free, no credit card. If it clicks, subscribe and we send you a full week, every week.

Is the free meal plan really free?

Completely. No credit card, no trial that auto-charges. You get a real 3-day plan with real recipes and a real grocery list. We think once you try it, you won't want to go back to winging it.

Can I customize for allergies and dietary restrictions?

Down to the ingredient. Vegetarian, vegan, gluten-free, keto, nut allergies, shellfish, whatever it is. Every meal is built around it. Your plan won't just avoid things, it'll be good despite them.

What if I don't like the meal plan?

Hit regenerate. New plan, same preferences, zero guilt. You get 2 regenerations per week. We'd rather you love every meal than settle.

Can I cancel my meal plan subscription anytime?

One click from your dashboard. No phone calls, no retention emails, no guilt trip. You keep access through the end of your billing period.

What kind of meals are included in the plan?

Real food you'd actually make. 15-minute weeknight dinners, weekend projects, breakfasts that aren't just cereal. Common ingredients you can find anywhere.

Does What's For Dinner work for families?

Works for one, works for six. You set your household size and we adjust portions, grocery quantities, the whole plan. Couples, families, solo cooks, all covered.

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

You Might Also Like

🍛

Katsu Curry

Ingredients

For the curry sauce

Instructions

Nutrition per Serving

Tags

You Might Also Like

일본 카레라이스

Chicken Korma

Ramen

Love this recipe?