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Pork Cutlet Katsu Curry or panko chicken is a popular Japanese dish. It is made with bread crumbs, usually panko. This Japanese dish is popular in Australia, Hawaii, California, and London. But it is also found in many countries outside Japan, including England and the United States. This is a very simple recipe, and one that is sure to please your taste buds. Let’s take a look at what goes into this pork curry and why it is so popular.

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Katsu Curry Recipes

Katsu Curry

Katsu Curry is a great choice when you want to serve fried pork cutlet. This traditional Japanese dish is a great way to feed a crowd without sacrificing the flavor. It can be made with chicken, pork, or even tofu. It is also good for vegetarians and vegans, as the meat will not be overpowering. And don't forget about the condiments: the frying oil should be hot. Once the pork cutlet is fried, it should be dipped in breadcrumbs.

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Course: Main dishes, Rice

Cuisine: Japanese

Keyword: Curry, katsu curry, pork curry

CookingStyle: Frying, Stir-frying

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 380kcal

Author: James Anderson

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Equipment

non-stick saucepan

Easy-to-make Katsu Curry - Deep-Fried breaded pork cutlet Curry Recipes 2

bowl

Ingredients

2 pieces cooked deep-fried breaded pork cutlet katsu
2 bowls steamed rice

For the curry sauce

2 tablespoons flour
4-5 teaspoons curry powder
2 tablespoons vegetable oil
2 onions sliced
5 cloves garlic chopped
2 medium carrots peeled and sliced
2 ½ cups chicken stock
2 teaspoons honey or sugar
4 teaspoons soy sauce
1 bay leaf

Instructions

Combine the flour and curry powder in a bowl. Set it aside.
Heat the oil in a non-stick saucepan over medium heat.
Saute the onion and garlic until softened (about 2-5 minutes).
Add the carrots and cook, with stirring, over low heat (about 10 minutes).
Add flour and curry mixture and stir for 1 minute.
While stirring, gradually pour in the stock until combined.
Stir in the honey, soy sauce, and bay leaf, and bring it to a boil.
Reduce the heat and simmer until the sauce is thickened but pourable (about 20 minutes).
Adjust the flavor by adding more curry powder, honey or sugar, or soy sauce, to taste.
Strain out the vegetables, if desired, and remove the bay leaf. Blend to a smooth consistency and heat up again. Otherwise, use the sauce as is.
Place katsu over rice, and pour curry sauce over it, and serve.

Video

Notes

You can reheat the Katsu Curry after a day in the refrigerator. You can either keep the leftovers in the pot where you cooked them or freeze them. However, make sure that you use a glass container for storing your katsu. Unlike Thai or Indian curry, katsu kare is mild and has a delicate flavour. When reheated, it can be served in a variety of ways, and it is best to use a glass dish.

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Nutrition

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Read Savor the Spice: Spicy Sliced Pork Korean Recipe

Alternative Method: Preparing Katsu Curry Using an Air Fryer

Ingredients:

4 boneless chicken or pork cutlets
Salt and pepper to season
1 cup all-purpose flour
2 large eggs, beaten
2 cups panko breadcrumbs
Cooking spray
2 cups cooked white rice
Fresh parsley or cilantro for garnish

Instructions:

Preheat the Air Fryer: Start by preheating your air fryer to 400°F (200°C) for a few minutes.
Season the Cutlets: Season the chicken or pork cutlets with a pinch of salt and pepper.
Coating the Cutlets: Set up a breading station. Place the flour, beaten eggs, and panko breadcrumbs in separate shallow dishes. Take a cutlet and dip it into the flour, ensuring it’s well-coated, then dip it into the beaten eggs, and finally coat it thoroughly with the panko breadcrumbs. Press the breadcrumbs onto the cutlet to ensure they adhere well.
Air Frying the Cutlets: Lightly grease the air fryer basket with cooking spray. Place the breaded cutlets into the basket, making sure they are not overlapping. Lightly spray the tops of the cutlets with cooking spray. Cook them in the air fryer for about 12-15 minutes, flipping them halfway through the cooking time. The cutlets should become golden brown and crispy.
Prepare the Curry: While the cutlets are cooking, prepare the Katsu curry sauce as per your original recipe.
Serving the Dish: Once the cutlets are crispy and the curry sauce is ready, it’s time to serve. Place a portion of cooked white rice on a plate, top it with the air-fried Katsu cutlet, and generously ladle the curry sauce over the cutlet.
Garnish and Enjoy: Garnish your Katsu Curry with fresh parsley or cilantro for a burst of color and flavor. Serve while it’s hot, and enjoy the delightful crunch of your air-fried Katsu.

Tips for making Katsu Curry

Cooking Tips

Use Thin Cutlets: Opt for thinly pounded chicken or pork cutlets. Thin cutlets cook faster, ensuring that the meat remains tender and juicy while the coating gets perfectly crispy.
Panko Preference: Use panko breadcrumbs for that signature airy crunch. Their larger, flakier texture creates a distinctively crispy crust.
Proper Breading Technique: When coating your cutlets, follow the classic “flour-egg-breadcrumb” order. Press the breadcrumbs onto the meat firmly to prevent them from falling off during cooking.
Preheat the Air Fryer: If using an air fryer, always preheat it. This ensures that your Katsu cutlets start cooking immediately and get that ideal golden crispiness.
Space Them Out: Whether frying or air frying, make sure not to overcrowd the cooking space. Overlapping cutlets can result in uneven cooking and a less crispy finish.
Check the Temperature: To guarantee that the meat is thoroughly cooked, use a meat thermometer. Chicken should reach 165°F (74°C), and pork should reach 145°F (63°C).
Keep Warm While Cooking: If making multiple cutlets, you can keep the first batch warm by placing it in an oven set at a low temperature (around 200°F or 95°C) while you cook the others.

Serving Suggestions

Traditional Plating: Serve a crispy Katsu cutlet atop a bed of steamed white rice. Ladle that rich curry sauce over the cutlet, allowing it to mingle with the rice, creating a savory flavor explosion.
Pickled Vegetables: Add a side of pickled vegetables such as daikon radish and carrots. Their refreshing crunch provides an excellent contrast to the richness of the dish.
Garnish Galore: Don’t forget to garnish your Katsu Curry. Fresh herbs like cilantro, parsley, or green onions can add a pop of color and freshness.
Tonkatsu Sandwich: Turn your Katsu into a sandwich by placing it in a hearty bun with some coleslaw and your favorite condiments. A delightful twist on a classic.
Curry Udon: Transform your Katsu Curry into a heartwarming curry udon soup by slicing the Katsu into strips and adding it to a steaming bowl of udon noodles in a rich curry broth.

Read How to make Nasu Dengaku by Air Fryer and more

FAQs (Frequently Asked Questions) about Katsu Curry

Can I make Katsu Curry with vegetables or tofu for a vegetarian version? Absolutely! You can use vegetables like eggplant, sweet potatoes, or tofu for a vegetarian-friendly Katsu Curry. Simply coat and cook them the same way you would with meat.
Is there a gluten-free option for Katsu Curry? Yes, you can make a gluten-free Katsu Curry by using gluten-free flour and breadcrumbs. Check your curry sauce’s ingredients to ensure it’s gluten-free, or make your own.
What’s the best way to reheat leftover Katsu Curry? Reheat your Katsu Curry in the oven or air fryer to maintain its crispy texture. Alternatively, gently warm it on the stovetop over low heat. Avoid using the microwave, as it can make the Katsu lose its crunch.
Can I prepare the Katsu in advance and fry it just before serving? Yes, you can coat the cutlets and refrigerate them until you’re ready to cook. This can save time and ensure the freshest, crispiest Katsu at serving time.
What beverage pairs well with Katsu Curry? A simple and refreshing choice is iced green tea or a cold Japanese lager. The clean, slightly bitter notes complement the richness of the dish. For a non-alcoholic option, go for iced barley tea or a fruity iced tea.

Learn to make the best Katsu Curry at home with our expert recipe. Crispy cutlets, rich curry, and a burst of flavor in every bite. Subscribe to our blog for more culinary delights.

James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.

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