Total time · 60 min
Japanese Pork Katsu Curry
A crisp panko cutlet is served with mild potato-carrot curry and rice.
- Prep
- 25 min
- Cook
- 35 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~1575 kcal per serving partial estimate
- Ingredient value
- ~$25.77 indicative estimate
Ingredients
- 600 g Boneless pork chops
- 1 1/2 cups Short-grain rice
- 1 piece Onion
- 2 pieces Carrots
- 350 g Potatoes
- 700 ml Chicken broth
- 120 g Panko breadcrumbs
- 1/2 cup All-purpose flour
- 1 piece Egg
- 12 g Curry powder
- 500 ml Canola oil
Directions
- 15 min
Cook the rice; chop the vegetables and set up plates of flour, beaten egg, and panko.
- 25 min
Simmer onion, carrots, and potatoes in broth with curry until tender; bread the pork.
- 20 min
Pan-fry the chops in oil to 160 °F (71 °C), rest, then serve sliced with the curry and rice.