About the Recipe
A luxurious silky curry sauce served with a crispy breaded cutlet. Serve this world famous Japanese dish on warm rice with a tangy side salad.
Ingredients
Master Cook Katsu Curry Kit
Katsu Curry Sauce
Panko Breadcrumbs
Salad Dressing
2 Chicken Breasts - flattened 1cm thick
1 Egg or 50ml Milk
50ml Vegetable Oil
250g Cooked White Rice - to serve
Small Salad - to serve
If you prefer, replace the chicken with vegetables or a pork cutlet.
Made With
Preparation
Step 1
Coat the Chicken in beaten egg or milk, dip into the breadcrumbs, and evenly coat, pressing breadcrumbs to stick.
Step 2
Shallow fry in oil on medium heat for 5 minutes on each side until cooked through and the breadcrumbs are golden brown. Use kitchen paper to absorb any excess oil.
Step 3
Heat the katsu sauce in a saucepan and simmer for 3 minutes while stirring.
Step 4
Serve cooked rice into a dish. Slice chicken into thin strips and place on top of the white rice. Pour over the katsu curry sauce. Add the salad and drizzle over the tangy salad dressing. Serve piping hot.