Chicken Katsu Curry

Ingredients

• 12 piece Chicken breast(300g)
• 20.5 teaspoon Salt(3g)
• 30.25 teaspoon Black pepper(1g)
• 40.5 cup All-purpose flour(60g)
• 51 Egg(50g)
• 61 cup Panko breadcrumbs(50g)
• 71 cup Vegetable oil(220g)
• 8100 g Japanese curry roux(100g)
• 91 Onion(120g)
• 101 Carrot(70g)
• 111 Potato(150g)
• 122 cup Water(480g)
• 132 cup Cooked white rice(320g)

Instructions

1. 1Season chicken breasts with salt and black pepper.
2. 2Dredge each chicken breast in flour, dip in beaten egg, then coat with panko breadcrumbs.
3. 3Heat vegetable oil in a deep pan over medium heat.
4. 4Fry chicken breasts until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels.
5. 5In a separate pot, sauté chopped onion, carrot, and potato until softened.
6. 6Add water and bring to a boil. Simmer until vegetables are tender.
7. 7Add Japanese curry roux and stir until dissolved. Simmer until thickened.
8. 8Slice fried chicken cutlets and serve over cooked white rice.
9. 9Pour curry sauce over chicken and rice. Serve hot.