Katsu Curry

备料

配料

做法

分步操作

1. 1

   Pat the pork loin cutlets dry with paper towels. Season both sides with salt and black pepper.

   约 2分钟

2. 2

   Set up a breading station with three shallow dishes: one with all-purpose flour, one with beaten egg, and one with panko breadcrumbs.

   约 2分钟

3. 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.

   约 5分钟

   烹饪提示： Ensure a thick, even coating of panko for maximum crispiness.

4. 4

   In a large heavy-bottomed pot or Dutch oven, melt butter over medium heat.

   约 1分钟

5. 5

   Add the diced yellow onion, carrot, and potato to the pot and sauté for 5-7 minutes until the onion is softened.

   约 7分钟

6. 6

   Stir in the minced garlic and grated ginger and cook for another minute until fragrant.

   约 1分钟

   烹饪提示： Be careful not to burn the garlic.

7. 7

   Sprinkle curry powder over the vegetables and cook, stirring constantly, for 1 minute to toast the spices.

   约 1分钟

8. 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.

   约 20分钟

9. 9

   While the curry simmers, heat vegetable oil in a large deep skillet or pot to 170°C (340°F).

   约 5分钟

   烹饪提示： Use a thermometer to ensure the oil is at the correct temperature for even cooking.

10. 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.

    约 8分钟

    烹饪提示： The internal temperature of the pork should reach 63°C (145°F).

11. 11

    Remove fried cutlets and place them on a wire rack set over paper towels to drain excess oil. Repeat with remaining cutlets.

    烹饪提示： Draining on a wire rack helps keep the katsu crispy.

12. 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.

    约 2分钟

13. 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.

    约 5分钟

    烹饪提示： Break up any lumps of roux to ensure a smooth curry sauce.

14. 14

    Stir in soy sauce and honey into the curry sauce. Taste and adjust seasoning as needed.

    约 1分钟

15. 15

    Slice the katsu into strips about 1 inch thick.

    约 1分钟

16. 16

    Serve the sliced katsu alongside steamed rice and generously spoon the hot curry sauce over everything.

    约 1分钟