Crispy Japanese Katsu Curry
Indulge in the mouthwatering delight of Crispy Japanese Katsu Curry, a perfect harmony of tender, breaded pork cutlets and aromatic curry sauce. This dish offers a satisfying crunch complemented by the warmth of rich curry, served over fluffy rice. Whether for a cozy family meal or entertaining friends, this recipe promises an unforgettable culinary experience.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Japanese
Ingredients
Scale
- 4 boneless pork chops (1-inch thick)
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 1/2 cup vegetable oil (for frying)
- 2 tablespoons curry powder
- 1 medium onion (finely chopped)
- 1 carrot (diced)
- 2 cups low-sodium chicken broth
Instructions
- 1. Prepare the Pork: Trim excess fat from pork chops, pound them to about 1/2 inch thick, and season with salt and pepper.
- 2. Set Up Breading Stations: Create three bowls – one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each chop in flour, dip in eggs, then coat with panko.
- 3. Fry the Katsu: Heat vegetable oil in a skillet over medium heat. Fry each breaded pork chop for about 3-4 minutes per side until golden brown. Drain on paper towels.
- 4. Make the Curry Sauce: In another saucepan, sauté onions until translucent. Add diced carrots and cook for another minute. Stir in curry powder and add chicken broth; simmer for about 10-15 minutes until thickened.
- 5. Serve: Slice katsu into strips and serve over steamed rice topped with warm curry sauce.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 650
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 130mg