Katsu Curry Recipe
Japanese · Main course · 50 min total
A Japanese comfort food classic featuring crispy breaded pork cutlets served with a rich, savory curry sauce over steamed rice.
20
min prep
min prep
30
min cook
min cook
4
servings
servings
650
kcal/serving
kcal/serving
Ingredients
- 4 boneless pork loin chops (about 1/2 inch thick)
- Salt and black pepper to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for deep frying
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 tablespoon all-purpose flour
- 2 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon ketchup
- 1 teaspoon sugar
- Steamed rice for serving
Instructions
- Season pork chops with salt and pepper. Dredge each chop in flour, then dip in beaten egg, and coat with panko, pressing firmly.
- Heat about 1 inch of oil in a deep skillet or pot to 350°F (175°C). Fry pork chops until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels.
- In a separate pot, sauté onion and carrots in a little oil over medium heat until softened, about 5 minutes. Add garlic and cook 1 minute.
- Stir in curry powder and flour; cook for 1 minute. Gradually whisk in broth, soy sauce, ketchup, and sugar. Bring to a simmer and cook until thickened, about 10 minutes.
- Slice pork chops into strips. Serve over steamed rice with curry sauce poured on top.
Tips
- Use chicken or vegetable broth for a lighter sauce.
- Leftover curry sauce can be refrigerated for up to 3 days.
- For extra crunch, double coat the pork by repeating the flour-egg-panko steps.
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