Ingredients
Instructions
Prep ahead
- pound pork loin cutlets ½-in thick; season salt & pepper.
- set breading station: flour, beaten egg, panko.
- chop onion, carrot, potato for curry; warm 2 c broth.
- rinse 1 c short-grain rice; start cooker.
- heat ½-in oil in deep skillet to 350 °f.
Cooking steps
Dredge pork in flour, egg, then panko; press crumbs to adhere.
Fry cutlets 3 min per side until golden & 145 °f; drain on rack.
For curry: sauté onion in 1 tbsp oil 3 min; add carrot & potato 2 min. pour broth; simmer 10 min until tender.
Stir in japanese curry roux cubes; cook 2 min until thick glossy gravy.
Slice katsu crosswise. plate mound of steamed rice, ladle curry beside, lay katsu on top. serve hot.
(active time ≈ 30 min | total ≈ 45 min)