Name: Ginger and Soy Wakayama Katsu Curry with Chicken Cutlet
Total time: 32 min
Yield: 2 servings
Cuisine: Japanese regional
Ingredients: 1 chicken breast, pounded thin; 1/2 cup all-purpose flour; 1 egg, beaten; 1/2 cup panko breadcrumbs; 2 tablespoons vegetable oil; 1 onion, chopped; 2 cloves garlic, minced; 1 tablespoon curry powder; 1 cup chicken broth; 1/2 cup milk; 1/2 cup tomato paste; 1 tsp grated ginger; 1 tbsp soy sauce

Ginger and Soy Wakayama Katsu Curry with Chicken Cutlet

A savory and aromatic blend with fresh ginger and soy sauce for depth.

32 minutes2 servings

Method

Before cooking, mix ginger into the oil. 1: Dip chicken in flour, then egg, then panko; set aside.
Dip chicken in flour, then egg, then panko; set aside.
Heat oil in a pan over medium heat; cook chicken until golden brown and cooked through, about 3-4 minutes per side.
In a separate pot, sauté onion and garlic until softened.
Add curry powder, broth, milk, and tomato paste; simmer for 10 minutes.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

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