Name: Easy 30-Minute Chicken Katsu Curry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 thin chicken breast cutlets (about 1 lb / 450g total); 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cup all-purpose flour; 1 large egg, beaten; 1 cup panko breadcrumbs; 2 tbsp vegetable oil; 1 tbsp butter; 1 small yellow onion, finely minced; 1 small carrot, grated; 2 cups low-sodium chicken broth; 2 cubes Japanese curry roux (about 1.5 oz / 40g); 3 cups warm cooked white rice

Season the thin chicken cutlets generously with salt and pepper on both sides. Set up a breading station with three shallow bowls: one containing the flour, one with the beaten egg, and one with the panko breadcrumbs.

Dredge each chicken cutlet in the flour, shaking off any excess, then dip it into the beaten egg to coat. Press the chicken firmly into the panko breadcrumbs to ensure an even, crunchy coating on all sides.

Heat the vegetable oil in a large skillet over medium-high heat. Fry the breaded chicken cutlets for 3 to 4 minutes per side, or until they are golden brown and cooked through with an internal temperature of 165 degrees Fahrenheit. Transfer the chicken to a wire rack to keep them crispy.

In a separate medium saucepan, melt the butter over medium heat. Add the finely minced onion and grated carrot, cooking for 4 to 5 minutes until they are soft and the onion is translucent.

Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, stir in the curry roux cubes until they are completely dissolved, and let the sauce simmer for 3 to 4 minutes until it thickens to a velvety consistency.

Slice the crispy chicken cutlets into thick strips. Arrange a portion of hot white rice on each plate, place the sliced chicken on top, and generously spoon the warm curry sauce over the rice and half of the chicken before serving immediately.