Pork Katsu Curry
Panko-crusted pork cutlets seared in a skillet, then simmered in rich curry sauce with a touch of honey. Ready in 15 minutes—the weeknight version of the diner classic.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- ¾ lb pork cutlets (or thin chops), pounded flat
- ½ cup panko breadcrumbs
- ¼ cup all-purpose flour
- 2 blocks curry roux blocks (S&B or similar)
- 1 cup water
- 1 tsp honey
Instructions
- 1
Set up three shallow bowls: one with flour, one with beaten egg, one with panko mixed with a pinch of salt.
- 2
Coat each pork cutlet in flour, shaking off excess, then dip in egg, then press into panko until fully coated.
- 3
Heat oil in a skillet over medium-high until shimmering, about 90 seconds.
- 4
Sear pork 2 minutes per side until golden brown and cooked through; transfer to a plate.
- 5
Add water and curry roux blocks to the same skillet; stir over medium heat until sauce thickens, ~3 minutes.
- 6
Stir in honey, return pork to the skillet to coat, and serve over rice.
Tools you’ll need
- three shallow bowls
- 12-inch skillet
- tongs or fork
- wooden spoon
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