Quick Weeknight Katsu Curry
70% authentic · Japanese-inspired
A simplified version of katsu curry using pre-made curry sauce and quicker cooking methods for a delicious meal on a busy weeknight. Still captures the essence of the dish.
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Ingredients
- Pork loin cutlets4 (about 150g each)
- Saltto taste
- Black pepperto taste
- All-purpose flour1/2 cup
- Eggs2
- Panko breadcrumbs2 cups
- Vegetable oilfor frying
- Pre-made Japanese curry sauce (liquid or paste)1 pouch/jar (approx. 250g)
- Wateras needed for sauce consistency
- Steamed Japanese short-grain rice4 cups
Steps
- 1
Prepare the katsu: Pound pork cutlets to about 1/2 inch thickness. Season with salt and pepper.
- 2
Set up a breading station: flour, beaten eggs, and panko.
- 3
Dredge each pork cutlet in flour, dip in egg, and coat thoroughly with panko.
- 4
Heat vegetable oil in a skillet over medium-high heat.
- 5
Pan-fry the breaded pork cutlets for 4-5 minutes per side until golden brown and cooked through. Drain on paper towels.
- 6
Prepare the curry sauce according to package directions, adding water if needed to reach desired consistency. Heat through.
- 7
Slice the fried katsu into strips.
- 8
Serve the katsu over or alongside steamed rice, topped with the heated curry sauce.
