Main CourseDinner

Katsu Curry

Name: Katsu Curry
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 600 g pork loin cut into 1.5 cm thick cutlets; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 0.5 cup all-purpose flour; 2 pcs egg beaten; 2 cup panko breadcrumbs; 4 cup vegetable oil for frying; 1 pcs yellow onion diced; 1 pcs carrot diced; 1 pcs potato peeled and diced; 2 clove garlic minced; 1 tbsp ginger grated; 1 tbsp curry powder; 1 tbsp soy sauce; 1 tsp honey; 3 cup chicken broth; 1 cup water; 2 tbsp flour; 2 tbsp butter; 4 cup steamed rice cooked

Crispy fried pork cutlets served with a rich, savory Japanese curry sauce and steamed rice. This comforting dish features tender pork coated in panko breadcrumbs for an irresistible crunch, paired with a deeply flavored curry that's both sweet and spicy.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Medium
Per serving: 1,120 kcal

Allergen information: may contain eggs, gluten, milk, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

katsu

600 gpork loin, cut into 1.5 cm thick cutlets
0.5 tspsalt
0.25 tspblack pepper, freshly ground
0.5 cupall-purpose flour
2 pcsegg, beaten
2 cuppanko breadcrumbs
4 cupvegetable oil, for frying

curry

1 pcsyellow onion, diced
1 pcscarrot, diced
1 pcspotato, peeled and diced
2 clovegarlic, minced
1 tbspginger, grated
1 tbspcurry powder
1 tbspsoy sauce
1 tsphoney
3 cupchicken broth
1 cupwater

curry roux

2 tbspflour
2 tbspbutter

serving

4 cupsteamed rice, cooked

Equipment

thermometer · paper towels · large pot · wire rack · small saucepan · whisk · knife · shallow dishes · deep skillet

The method

Step by step

1
Pat the pork loin cutlets dry with paper towels. Season both sides with salt and black pepper.
About 2 min
2
Set up a breading station with three shallow dishes: one with all-purpose flour, one with beaten egg, and one with panko breadcrumbs.
About 2 min
3
Dredge each pork cutlet in flour, shaking off any excess. Dip it into the egg, ensuring it's fully coated, then press it firmly into the panko breadcrumbs until completely covered.
About 5 min
Cook’s note: Ensure a thick, even coating of panko for maximum crispiness.
4
In a large heavy-bottomed pot or Dutch oven, melt butter over medium heat.
About 1 min
5
Add the diced yellow onion, carrot, and potato to the pot and sauté for 5-7 minutes until the onion is softened.
About 7 min
6
Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
7
Sprinkle curry powder over the vegetables and cook, stirring constantly, for 1 minute to toast the spices.
About 1 min
8
Pour in the chicken broth and water, then bring the mixture to a boil. Reduce the heat, cover, and simmer for 15-20 minutes, or until the vegetables are tender.
About 20 min
9
While the curry simmers, heat vegetable oil in a large deep skillet or pot to 170°C (340°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for even cooking.
10
Carefully place 1-2 breaded pork cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through.
About 8 min
Cook’s note: The internal temperature of the pork should reach 63°C (145°F).
11
Remove fried cutlets and place them on a wire rack set over paper towels to drain excess oil. Repeat with remaining cutlets.
Cook’s note: Draining on a wire rack helps keep the katsu crispy.
12
While the katsu fries, prepare the roux: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until a thick paste forms.
About 2 min
13
Add the roux to the simmering curry, stirring until it is fully incorporated and the curry begins to thicken. Continue to simmer for 5 minutes.
About 5 min
Cook’s note: Break up any lumps of roux to ensure a smooth curry sauce.
14
Stir in soy sauce and honey into the curry sauce. Taste and adjust seasoning as needed.
About 1 min
15
Slice the katsu into strips about 1 inch thick.
About 1 min
16
Serve the sliced katsu alongside steamed rice and generously spoon the hot curry sauce over everything.
About 1 min

Per serving

Nutrition

55%Score

Calories: 1,120.1kcal
Protein: 49.5g
Carbs: 112.5g
Fat: 52.7g
Fibre: 6.9g
Sugar: 7.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover katsu and curry separately in airtight containers in the refrigerator.

Reheating

Reheat katsu in an oven or air fryer for crispiness. Gently reheat curry sauce on the stovetop or in the microwave until hot.