Katsu Curry

Ingredients

• 1½ lb boneless pork loin chops
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup all-purpose flour
• 2 large eggs
• 1½ cup panko breadcrumbs
• 3 cup vegetable oil
• 4 oz Japanese curry roux blocks
• 1 onion
• 1 carrot
• 1 potato
• 3 cup water
• 2 cup short-grain white rice
• 2 scallions (optional)

Steps

1. Prepare the curry: Dice the onion, carrot, and potato into 1/2-inch pieces. In a large pot, sauté the onion until softened, about 5 minutes. Add the carrot and potato, and sauté for another 5 minutes.
2. Pour in 3 cups of water and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes, or until vegetables are tender. Remove from heat and stir in the curry roux blocks until fully dissolved and the sauce thickens.
3. Prepare the pork: Pound pork loin chops to about 1/2-inch thickness. Season both sides with salt and pepper. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
4. Dredge each pork chop in flour, shaking off excess, then dip in egg, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere.
5. Heat vegetable oil in a large skillet to 350°F (175°C). Carefully fry the breaded pork chops for 3-4 minutes per side, or until golden brown and cooked through. Remove and drain on a wire rack.
6. Cook the rice according to package instructions.
7. Slice the fried pork cutlets into strips. Serve the sliced katsu over steamed rice, spooning a generous amount of curry sauce alongside. Garnish with chopped scallions, if desired.