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

Boil water in a pot
Place unopend pouch directly in a pot of boiling water.
Boil uncovered for 3 to 5 min.

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.