【Katsu (Cutlet)】
Chicken breast (or Pork loin), thickly sliced into 5
650 g / 23 oz (130 g/serving)
All purpose flour
30 g / 1.1 oz
Egg, beaten
2
Panko or breadcrumbs
50 g / 1.8 oz
Vegetable Oil
as needed for frying
Salt
to taste
Pepper
to taste
Directions
Stir-fry onions with oil in a large saucepan on medium heat for approx. 5 min.
Add water and bring to boil. Reduce heat, cover and simmer until ingredients are tender, approx. 15min.
Turn the heat off, break S&B Golden Curry Sauce Mix into pieces and add them to the saucepan. Stir until sauce mixes are completely melted. Simmer approx. 5 min., stirring constantly.
【Katsu (Cutlet)】
Season chicken breast/pork loin with flour, then dip into beaten egg. Coat with panko (breadcrumbs).
In a large saucepan, heat vegetable oil to 170°C (340 F). Drop a few panko into the pan to check oil temperature. (Panko should float on the surface and sizzle.)
Fry cutlets for 6-8 minutes, (depending on the thickness of meat). Don’t put all ingredients at once; because it will cause the temperature fallen. Turn cutlets over a few times until panko becomes golden. Drain well.
Place rice on a plate, top with cutlet, then serve curry sauce over.
