Crispy chicken cutlets with velvety Japanese curry sauce served over rice – a hearty comfort food favorite.

Scale

2 chicken breasts or thighs

1 cup panko breadcrumbs

2 eggs, beaten

1/2 cup flour

4 cups cooked rice

1 onion, sliced

2 carrots, chopped

2 potatoes, cubed

1 block Japanese curry roux

2 tbsp oil

Salt & pepper

Cook Mode Prevent your screen from going dark

1. Season chicken with salt and pepper.

2. Dredge chicken in flour, dip in beaten eggs, then coat with panko.

3. Fry cutlets in oil until golden and cooked through.

4. In a pan, sauté onion, carrots, and potatoes.

5. Add water and simmer until vegetables soften.

6. Stir in curry roux until thickened.

7. Slice chicken cutlets and serve over rice with curry sauce.

Store curry separately from cutlets to keep them crispy.

Reheat cutlets in oven or air fryer for best texture.

Add apples or honey for extra sweetness in curry sauce.