Ingredients:
- 2 boneless chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 2 tablespoons vegetable oil
- 2 tablespoons curry powder
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 2 cups chicken stock
- Salt and pepper to taste
- Cooked rice for serving
Instructions:
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Preheat the oven to 375°F.
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Cut the chicken breasts in half lengthwise to make 4 thin cutlets.
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Place the flour, beaten eggs, and panko breadcrumbs in separate shallow bowls.
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Coat each chicken cutlet in flour, shaking off any excess, then dip in the beaten eggs and coat in the panko breadcrumbs.
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Place the chicken cutlets on a baking sheet and bake for 20-25 minutes until golden brown and cooked through.
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While the chicken is cooking, heat the vegetable oil in a large pot over medium-high heat.
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Add the chopped onion, carrots, and potatoes and stir-fry for 5-7 minutes until lightly browned.
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Add the curry powder and stir to coat the vegetables.
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Add the honey, soy sauce, and chicken stock and bring to a simmer.
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Simmer for 15-20 minutes until the vegetables are tender and the sauce has thickened.
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Season with salt and pepper to taste.
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Serve the chicken katsu over cooked rice, topped with the curry sauce and vegetables.
We found the following 5 star rated recipe for this dish.
https://www.justonecookbook.com/chicken-katsu-curry/
This recipe features crispy chicken cutlets served over rice and topped with a rich and flavorful curry sauce. It also includes step-by-step instructions and helpful tips for achieving the perfect texture and flavor, such as using panko breadcrumbs and a combination of onions, carrots, and potatoes for the curry sauce.