Japanese Pork Katsu Curry with Rice

Crispy pork cutlet served with rich Japanese curry over rice. A nut‑free Asian comfort meal loaded with calories.

Ingredients

• Pork chops, flour, eggs, panko, curry roux, onion, carrot, potato, rice.

Instructions

1. PREP AHEAD
2. - Pound pork loin cutlets ½-in thick; season salt & pepper.
3. - Set breading station: flour, beaten egg, panko.
4. - Chop onion, carrot, potato for curry; warm 2 c broth.
5. - Rinse 1 c short-grain rice; start cooker.
6. - Heat ½-in oil in deep skillet to 350 °F.
7. COOKING STEPS
8. 1. Dredge pork in flour, egg, then panko; press crumbs to adhere.
9. 2. Fry cutlets 3 min per side until golden & 145 °F; drain on rack.
10. 3. For curry: sauté onion in 1 Tbsp oil 3 min; add carrot & potato 2 min. Pour broth; simmer 10 min until tender.
11. 4. Stir in Japanese curry roux cubes; cook 2 min until thick glossy gravy.
12. 5. Slice katsu crosswise. Plate mound of steamed rice, ladle curry beside, lay katsu on top. Serve hot.
13. (Active time ≈ 30 min | Total ≈ 45 min)

Nutrition Facts