Chicken Katsu Curry

Crispy panko-crusted chicken cutlet served over rice with a rich Japanese curry sauce.

Ingredients

• 4 chicken cutlets
• 1 cup panko breadcrumbs
• 2 large eggs, beaten
• 1/2 cup flour
• 1 box Japanese curry roux
• 2 potatoes, cubed
• 2 carrots, sliced
• 1 yellow onion, sliced
• 3 cups cooked rice

Instructions

1. Dredge chicken in flour, dip in egg, coat with panko.
2. Fry chicken in oil until golden and cooked through, 4-5 min per side.
3. Simmer onion, potatoes, and carrots in water until tender.
4. Add curry roux and stir until thickened.
5. Slice katsu, serve over rice, and ladle curry sauce on top.

Nutrition (per serving)

580 cal · 32g protein · 68g carbs · 18g fat

Open this recipe on Grocerplan and shop the ingredients with Instacart →