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Chicken Katsu Curry
Crispy panko chicken cutlets served with a rich, mildly sweet Japanese curry sauce.
Sestavine
- 4 chicken breasts
- 100g flour
- 2 eggs, beaten
- 150g panko breadcrumbs
- Oil for frying
- 1 onion, 2 carrots, chopped
- 2 tbsp curry powder
- 2 tbsp flour
- 600ml chicken stock
- 1 tbsp honey
- 1 tbsp soy sauce
Priprava
Cook the onion and carrots until soft, stir in the curry powder and flour, and cook for 1 minute.
Gradually whisk in the stock, then add the honey and soy sauce and simmer for 15 minutes until thickened.
Coat the chicken breasts in flour, then egg, then panko breadcrumbs.
Shallow fry the chicken for 4-5 minutes per side until golden and cooked through.
Slice the chicken and serve over steamed rice, generously topped with the curry sauce.
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