Japanese-inspired · curry plate
Pork Katsu Curry Rice
Crisp breaded pork cutlets sit beside white rice under a mild Japanese-style curry sauce.
Total time45 min
Hands-on30 min
Cleanupmedium
Serves4
Cook
Make dinner
- 01
Season pork and coat in flour, egg, then panko.
- 02
Fry in oil until deep golden and 145°F, 3 to 4 minutes per side. Drain briefly.
- 03
Dissolve curry roux in simmering water and cook until thick, 5 minutes.
- 04
Slice the pork and serve with rice and curry sauce.
Make it work
Useful swaps
- Chicken cutlets work; cook to 165°F.
- Use gluten-free flour, crumbs, and curry roux if needed.
Why this is a good weeknight call
The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
