Japanese · medium

Japanese Katsu Curry

Name: Japanese Katsu Curry
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 1/2 lbs Boneless Chicken Breasts; 1 1/2 cups Panko Breadcrumbs; 2 Eggs; 1/2 cup All-Purpose Flour; 4 oz Japanese Curry Roux (S&B Golden); 1 Yellow Onion (diced); 2 Carrots (diced); 1 Yukon Gold Potato (diced); 2 cups Japanese Short Grain Rice

Crispy panko-breaded chicken cutlet served over rice with a rich, mild Japanese curry sauce. The ultimate comfort meal.

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

Parent noteJapanese curry is mild and slightly sweet — a huge hit with kids. Cut katsu into bite-size strips for little ones.

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

Boneless Chicken Breasts1 1/2 lbs
Panko Breadcrumbs1 1/2 cups
Eggs2
All-Purpose Flour1/2 cup
Japanese Curry Roux (S&B Golden)4 oz
Yellow Onion (diced)1
Carrots (diced)2
Yukon Gold Potato (diced)1
Japanese Short Grain Rice2 cups

Method

01
Pound chicken breasts to even thickness. Season with salt and pepper, dredge in flour, dip in beaten egg, and coat in panko.
02
Shallow-fry cutlets in oil for 4-5 minutes per side until golden and cooked through. Drain on a wire rack.
03
Saute diced onion, carrots, and potato in butter until softened, about 8 minutes.
04
Add curry roux blocks and water. Simmer for 15 minutes until sauce is thick and vegetables are tender.
05
Slice chicken katsu into strips. Serve over rice, ladle curry sauce alongside.

580
Calories: 36g
Protein: 56g
Carbs: 22g
Fat