Katsu Curry
A delicious Japanese dish featuring crispy breaded pork cutlet served with rich curry sauce over rice, perfect for any occasion.
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Servings: 2 servings
Calories: 700kcal
Ingredients
- 2 boneless pork chops
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 egg
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 2 cups Japanese curry roux
- 2 cups water
- Cooked rice
- Green onions for garnish
Instructions
- Season the pork chops with salt and pepper.
- Set up a breading station with flour, beaten egg, and panko breadcrumbs.
- Dredge each pork chop in flour, shaking off excess.
- Dip the flour-coated chop into the beaten egg.
- Coat the chop with panko breadcrumbs, pressing gently to adhere.
- Heat vegetable oil in a large skillet over medium heat.
- Fry the breaded pork chops for 4-5 minutes on each side until golden brown.
- Remove and drain on paper towels.
- In a separate pot, combine water and curry roux; stir until dissolved.
- Simmer for 10 minutes, stirring occasionally until thickened.
Nutrition
Calories: 700kcal | Carbohydrates: 40g | Protein: 30g | Fat: 25g | Fiber: 2g