Japanese Katsu Curry

Ingredients

• •4 pork cutlets (about 150g each)
• •1 cup all-purpose flour
• •2 eggs
• •1 cup panko breadcrumbs
• •3 tablespoons curry powder
• •2 tablespoons vegetable oil
• •1 medium onion, diced
• •2 cloves garlic, minced
• •2 medium potatoes, cubed
• •1 large carrot, sliced
• •2 cups chicken broth
• •2 tablespoons soy sauce
• •2 cups cooked white rice

Directions

1. 1Pound pork cutlets to even thickness and season with salt and pepper.
2. 2Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Coat each cutlet in flour, then egg, then breadcrumbs.
3. 3Heat oil in a large skillet over medium-high heat and fry cutlets 3-4 minutes per side until golden. Set aside.
4. 4In the same skillet, sauté onion and garlic until fragrant, about 2 minutes.
5. 5Add curry powder and cook for 1 minute, stirring constantly.
6. 6Add potatoes, carrot, chicken broth, and soy sauce. Simmer 15 minutes until vegetables are tender.
7. 7Slice cooked cutlets and arrange over rice on serving plates, then pour curry sauce over top.

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