Katsu curry (breaded cutlet with Japanese curry sauce)

Name: Katsu curry (breaded cutlet with Japanese curry sauce)
Total time: 1 h
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 pork loin steaks or chicken breast fillets (about 150 g each), pounded flat; salt, pepper; 50 g flour, 2 eggs, 100 g panko (Japanese breadcrumbs); oil for deep-frying; For the curry: 2 tbsp oil, 2 medium onions, 2 carrots, 2 potatoes, diced; 600 ml water or stock; about 100 g Japanese curry roux (ready curry blocks, e.g. Golden Curry) or 2 tbsp curry powder + 3 tbsp flour + 1 tbsp ketchup + 1 tbsp soy sauce; 1 apple, grated (optional); steamed rice, pickled cucumber to serve

Time: 1 hour4 servingsapprox. 640 kcal / serving (estimated)approx. 32 g protein / serving

Katsu curry (カツカレー) is a favourite in Japan and all over the world: crisp panko-breaded meat, thick, mildly sweet, warming Japanese curry sauce and rice. Japanese curry is not Indian: it reached Japan in the 19th century via British sailors and was transformed to Japanese taste.

Katsu curry (breaded cutlet with Japanese curry sauce) (illustration)

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Ingredients

4 pork loin steaks or chicken breast fillets (about 150 g each), pounded flat
salt, pepper
50 g flour, 2 eggs, 100 g panko (Japanese breadcrumbs)
oil for deep-frying
For the curry: 2 tbsp oil, 2 medium onions, 2 carrots, 2 potatoes, diced
600 ml water or stock
about 100 g Japanese curry roux (ready curry blocks, e.g. Golden Curry) or 2 tbsp curry powder + 3 tbsp flour + 1 tbsp ketchup + 1 tbsp soy sauce
1 apple, grated (optional)
steamed rice, pickled cucumber to serve

Method

Tap a step once you've finished it.

For the curry, cook the onions in the oil for 8–10 minutes until golden, then add the carrots and potatoes and cook for 2 minutes.
Pour in the water, bring to the boil and simmer for 15–20 minutes until the vegetables are soft.
Take off the heat, stir in the curry roux blocks until dissolved, return to the heat and cook for 5–10 minutes until thick and velvety.
Season the cutlets with salt and pepper and coat in flour, then egg, then panko.
Heat the oil to 170 °C and fry the cutlets for 4–5 minutes per side until golden and cooked through; drain on kitchen paper.
Put the rice on a plate with the curry beside it, lay the sliced katsu on top and serve at once.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Japanese curry roux is sold in shops; it is thick and mildly sweet.
Panko is crisper than ordinary breadcrumbs.
The fried cutlet stays crisp, so serve the curry beside it, not on top.
The curry is even better the next day; keeps in the fridge for 4 days.

Frequently asked questions

With chicken?

Yes, chicken katsu is also popular.

Baked?

Toast the panko in oil first, then bake at 220 °C for 15–20 minutes, with less fat.

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