Japanese regional · Japan

Wakayama Katsu Curry with Chicken Cutlet

Name: Wakayama Katsu Curry with Chicken Cutlet
Total time: 40 min
Yield: 4 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

A Japanese curry dish with crispy breaded chicken cutlet and thick curry sauce.

40 minutes4 servings

Method

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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