TOPRecipesChicken Katsu Curry using ready-made curry sauce
Chicken Katsu Curry using ready-made curry sauce
Ingredients (2 servings)
S&B Golden Curry Sauce with Vegetables 230g
2
Cooked rice
200 g x 2
Katsu (Cutlet)
250 g
Chicken breast (or Porl loin), thickly sliced
130 g x 2
All purpose flour
12 g
Egg, beaten
1
Panko (breadcrumbs)
20 g
Vegetable Oil
as needed for frying
Salt
to taste
Pepper
to taste
Directions
Boil water in a pot
Place unopend pouch directly in a pot of boiling water. Boil uncovered for 3 to 5 min.
【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 heated S&B Golden Curry Sauce with Vegetablescurry sauce over.
