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Katsu curry

You could make the curry sauce but ready made roux is sold in most supermarkets.


Serves 2

2 lean pork chops
1 egg, beaten
2 tbsp plain flour
50g panko breadcrumbs
100ml vegetable oil
sea salt & freshly ground pepper
Japanese curry roux

If you have a thickish piece of pork, lay on a chopping board and bash gently with a rolling pin to flatten out. Pat to dry with kitchen towel. Put seasoned flour, beaten egg and panko in separate bowls. Dip pork chops in the three bowls in that order. In the meantime, heat up the oil in a deep frying pan with lid. Test it has reached temperature but dropping a pinch of panko in the oil to see if it sizzles and fries golden brown quickly. Once it does, fry the chops one at a time for approximately 8 minutes, turning half way. The panko should be golden brown, not burnt, but make sure the meat is cooked through. Drain the oil in kitchen towel and cut into slices.

While the meat is frying, make the curry sauce according to packet instructions.

Serve on bed of Japanese rice. Dollop with sauce.

Approximate cost £5.70