Japanese · medium

Chicken Katsu Curry

Name: Chicken Katsu Curry
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 1/2 lbs Chicken Breasts; 1 1/2 cups Panko Breadcrumbs; 1/2 cup Flour; 2 large Eggs; 1 package Japanese Curry Roux; 1 large Onion; 2 medium Carrots; 2 medium Potatoes; 2 cups dry Jasmine Rice; 1/2 cup Vegetable Oil

Crispy panko-breaded chicken cutlets with Japanese curry sauce and steamed rice.

40 min
Total: 4
Serves: $19.00
Est. cost: 580
Cal/serving

Dietary, as tagged

Dairy-free
Kid-friendly

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Chicken Breasts1 1/2 lbs
Panko Breadcrumbs1 1/2 cups
Flour1/2 cup
Eggs2 large
Japanese Curry Roux1 package
Onion1 large
Carrots2 medium
Potatoes2 medium
Jasmine Rice2 cups dry
Vegetable Oil1/2 cup

Method

01
Pound chicken to even 1/2-inch thickness. Season with salt and pepper.
02
Dredge in flour, then beaten egg, then panko. Press coating firmly.
03
Heat oil in a skillet over medium-high. Fry cutlets 3-4 minutes per side until golden. Drain on paper towels.
04
For curry: cook diced onion, carrots, and potatoes in a pot with 3 cups water. Simmer 15 minutes until tender. Add curry roux and stir until thickened.
05
Slice cutlets. Serve over rice with curry sauce ladled on top.

580
Calories: 34g
Protein: 62g
Carbs: 18g
Fat