Katsu Curry
Crispy breaded pork cutlet with Japanese curry sauce and steamed rice.
- prep 15 min
- cook 25 min
- total 40 min
- serves 4
- intermediate
- Japan
Ingredients
- 4 cutlets pork loin
- 4 blocks japanese curry roux
- 200 g panko breadcrumbs
- 2 eggs
- 2 potatoes
- 2 carrots
- 300 g rice
Steps
- Make curry: simmer potatoes and carrots, add curry roux.
- Bread pork: flour, egg, panko.
- Deep fry cutlets at 170°C for 6 minutes.
- Slice katsu, serve over rice.
- Ladle curry sauce alongside.
≈ 650 kcal · 35 g protein · 70 g carbs · 24 g fat — per serving, estimate