Katsu Curry
A crispy breaded pork cutlet served over steamed rice with a rich, savory curry sauce and tender vegetables. This quick version comes together in about 20 minutes using simple ingredients.
- Total time
- 20 min
- Servings
- 2
- Calories
- 650
- Protein
- 35g
Ingredients
- 2 pork cutlets
- 1 cup panko breadcrumbs
- 1 egg
- ½ cup flour
- 2 oz curry roux cubes
- 1 cup frozen mixed vegetables
Instructions
- 1
Season the 2 pork cutlets with salt and pepper. Dredge each in 1/2 cup flour, dip in 1 beaten egg, then press into 1 cup panko breadcrumbs to coat evenly.
- 2
Heat 1/4 inch oil in a skillet over medium-high. Fry the breaded cutlets until golden brown and cooked through, about 3 minutes per side. Drain on paper towels.
- 3
In a saucepan, bring 2 cups water to a boil. Add 2 oz curry roux cubes and 1 cup frozen mixed vegetables. Stir until the roux dissolves and the sauce thickens, about 5 minutes.
- 4
Slice the cooked cutlets into strips. Serve over steamed rice with the curry sauce and vegetables poured on top. Garnish with sesame seeds and sliced green onion if desired.
Tools you’ll need
- skillet
- saucepan
- shallow bowls for breading
- paper towels
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