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Le Chaudron recipe
Curry japonais katsu
Japanese katsu curry
⏱ 50 minServes 4Medium690 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4chicken cutlets, 130 g / 4½ oz
120 g (4 oz)panko breadcrumbs
2beaten eggs
3carrots, cubed
2potatoes, cubed
2onions, sliced
1block Japanese curry roux
300 g (11 oz)cooked Japanese rice
- 4 chicken cutlets, 130 g / 4½ oz
- 120 g (4 oz) panko breadcrumbs
- 2 beaten eggs
- 3 carrots, cubed
- 2 potatoes, cubed
- 2 onions, sliced
- 1 block Japanese curry roux
- 300 g (11 oz) cooked Japanese rice
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the sliced onions over medium heat for 5 minutes until lightly golden.
- Add the carrots and potatoes, cover with 1 L (1 qt) water and simmer, covered, for 20 minutes.
- Turn off the heat, stir in the crumbled curry roux until thick and glossy.
- Dip the cutlets in beaten egg, then panko, pressing well.
- Fry at 175°C (350°F) for 4 minutes per side until golden.
- Plate the rice, spoon over the hot curry, top with the sliced cutlet and serve right away.
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