Katsu Curry (Crispy Chicken Cutlets with Japanese Curry)
By Lan LamPublished on September 20, 2025
Time
35 minutes
Yield
Serves 4
Ingredients
Before You Begin
We developed this recipe with House Foods’ medium-spicy Vermont curry roux, but feel free to use another brand or style (you’ll find packaged Japanese curry roux in grocery stores, Asian markets, and online). Serve with steamed Japanese short-grain rice and Japanese-style pickles.
Instructions
- Heat 1 tablespoon vegetable oil in medium saucepan over medium heat until shimmering. Add 1 tablespoon grated ginger and 2 minced garlic cloves and cook, stirring constantly, until fragrant, about 30 seconds. Add 1 pound Yukon Gold potatoes, peeled and cut into ½-inch pieces, and 2½ cups water and bring to boil over high heat. Reduce heat to maintain gentle simmer and cook until potatoes are just tender, about 15 minutes.
- Meanwhile, beat 1 large egg in bowl. Place 1 cup panko bread crumbs in shallow dish. Sprinkle 2 chicken breasts, trimmed and halved horizontally, with ¼ teaspoon kosher salt. Working with 1 cutlet at a time, dip in egg, then dredge in panko, pressing to adhere.
- Heat remaining 3 tablespoons oil in 12-inch skillet over medium heat. Cook cutlets until panko is deep golden brown on both sides, 3 to 4 minutes per side, adjusting heat as necessary. Transfer to cutting board.
- Add 1 cup frozen peas and 1 curry-roux brick to potatoes and cook, stirring frequently, until mixture is thick and glossy and peas are warmed through, about 1 minute. Slice cutlets and serve with curry.
Time
35 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
This quick Japanese classic relies on storebought curry roux, which makes it quick and easy to turn a handful of potatoes and some frozen peas into a rich, flavorful stew. There are two keys to the beautifully browned and crispy panko-coated chicken. First, halve the breasts horizontally to create thin pieces that can cook through quickly on the stove. Second, pan-fry them over medium heat with a generous amount of oil. The stew is delightful paired with the crunchy chicken and a forkful of soft and chewy steamed Japanese short-grain rice.
Before You Begin
We developed this recipe with House Foods’ medium-spicy Vermont curry roux, but feel free to use another brand or style (you’ll find packaged Japanese curry roux in grocery stores, Asian markets, and online). Serve with steamed Japanese short-grain rice and Japanese-style pickles.
Instructions
- Heat 1 tablespoon vegetable oil in medium saucepan over medium heat until shimmering. Add 1 tablespoon grated ginger and 2 minced garlic cloves and cook, stirring constantly, until fragrant, about 30 seconds. Add 1 pound Yukon Gold potatoes, peeled and cut into ½-inch pieces, and 2½ cups water and bring to boil over high heat. Reduce heat to maintain gentle simmer and cook until potatoes are just tender, about 15 minutes.
- Meanwhile, beat 1 large egg in bowl. Place 1 cup panko bread crumbs in shallow dish. Sprinkle 2 chicken breasts, trimmed and halved horizontally, with ¼ teaspoon kosher salt. Working with 1 cutlet at a time, dip in egg, then dredge in panko, pressing to adhere.
- Heat remaining 3 tablespoons oil in 12-inch skillet over medium heat. Cook cutlets until panko is deep golden brown on both sides, 3 to 4 minutes per side, adjusting heat as necessary. Transfer to cutting board.
- Add 1 cup frozen peas and 1 curry-roux brick to potatoes and cook, stirring frequently, until mixture is thick and glossy and peas are warmed through, about 1 minute. Slice cutlets and serve with curry.
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