Japanese Pork Katsu Curry

Ingredients

• 4 pieces Pork loin chops
• 1 cup Panko breadcrumbs
• 0.5 cup All-purpose flour
• 1 large Egg
• 4 ounces Japanese curry roux blocks
• 1 medium Onion
• 1 large Carrot
• 1 medium Potato
• 3 cups Water
• 0.5 cup Vegetable oil
• 4 servings Cooked white rice

Instructions

1. 1

   Sauté diced onion, carrot, and potato in a pot with a tablespoon of oil until onions are translucent.

2. 2

   Add water to the pot, bring to a boil, then simmer for 15 minutes until vegetables are tender.

3. 3

   Turn off the heat, add the curry roux blocks, and stir until completely dissolved. Simmer on low for another 5 minutes until thickened.

4. 4

   Pound the pork chops to an even thickness. Season with salt and pepper.

5. 5

   Dredge each pork chop in flour, dip into beaten egg, and coat thoroughly with panko breadcrumbs.

6. 6

   Heat vegetable oil in a skillet over medium-high heat. Fry the pork cutlets for 3-4 minutes per side until golden brown and cooked through.

7. 7

   Slice the pork katsu into strips.

8. 8

   Serve by placing a portion of rice on a plate, topping with the curry sauce, and laying the sliced pork katsu on top.