Japanese Cutlets and Curry
Experience the ultimate comfort food fusion with this recipe for Japanese Cutlets and Curry, a beloved classic that combines crispy, golden-brown breaded cutlets with a rich and flavorful curry sauce. Tender chicken or pork cutlets are coated in a light, crunchy panko crumb before being fried to perfection, while a hearty, aromatic Japanese curry is crafted with onions, carrots, potatoes, and Japanese curry roux for an irresistibly savory depth of flavor. Paired with fluffy white rice, this dish offers a perfect balance of textures and tastes, making it an ideal meal for cozy dinners or special occasions. Easy to follow and packed with authentic Japanese flavors, this recipe will quickly become your go-to for comfort food with an international flair. Perfect keywords: Japanese curry, crispy cutlets, breaded pork, comfort food, Japanese recipe, curry sauce, panko breadcrumbs, rice dinner.
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Recipe Information
Ingredients
- 4 pieces boneless chicken breast or pork loin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 eggs
- 1.5 cups panko breadcrumbs
- 2 cups vegetable oil
- 1 medium, diced onion
- 2 medium, peeled and sliced carrot
- 2 medium, peeled and cubed potatoes
- 2 minced garlic cloves
- 1 teaspoon, minced ginger
- 4 Japanese curry roux blocks
- 3.5 cups water
- 4 servings cooked white rice
Instructions
Season the chicken or pork cutlets on both sides with salt and black pepper.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Coat each cutlet in flour, then dip it into the egg, and finally press it into the panko breadcrumbs until fully coated. Set aside.
Heat the vegetable oil in a large skillet or deep pan over medium heat. Once the oil reaches 350°F (175°C), fry each cutlet for about 3-4 minutes per side, or until golden brown and fully cooked. Drain on a wire rack or paper towels.
In a separate large pot, heat 1 tablespoon of vegetable oil over medium heat. Sauté the onion, garlic, and ginger until fragrant, about 2-3 minutes.
Add the carrots and potatoes to the pot, stirring to coat them in the aromatics.
Pour in the water and bring to a boil. Reduce heat to a simmer and cook covered until the vegetables are tender, about 20 minutes.
Break the curry roux blocks into pieces and stir them into the pot until fully dissolved. Simmer for an additional 10 minutes, stirring occasionally, until the curry thickens.
Slice the fried cutlets into strips. Serve over a bed of cooked white rice, with the curry sauce ladled generously over the top.
Nutrition Facts
Calories |
6713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 482.3 g | 618% | |
| Saturated Fat | 82.5 g | 412% | |
| Polyunsaturated Fat | 269.3 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 7620 mg | 331% | |
| Total Carbohydrate | 348.3 g | 127% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 21.5 g | ||
| Protein | 270.2 g | 540% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 408 mg | 31% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 2875 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
