Curry Katsu

Instructions

1. Prepare the pork cutlets
   Season the pounded pork cutlets with salt and pepper on both sides. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each cutlet in flour, shaking off excess, then dip in egg, and finally coat thoroughly with panko, pressing gently to adhere.
2. Fry the katsu
   Heat vegetable oil in a deep, heavy-bottomed pan to 170°C (340°F). Carefully place the breaded cutlets into the hot oil and fry until golden brown and cooked through, about 3-4 minutes per side. Transfer to a wire rack lined with paper towels to drain excess oil. Let rest while preparing the curry.
3. Start the curry base
   In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the sliced onions and sauté until they begin to soften and become translucent, about 5 minutes. Add the carrots and potatoes, and continue to sauté for another 3-4 minutes.
4. Simmer the vegetables
   Pour in the water or chicken stock and bring to a boil. Reduce heat to a simmer, cover, and cook until the vegetables are tender, about 15-20 minutes. Skim off any foam that rises to the surface.
5. Prepare the curry sauce
   Once the vegetables are tender, turn off the heat. Break the curry roux cubes into smaller pieces and add them to the pot. Stir until the cubes are completely dissolved. If using honey or grated apple, add it now. Return to low heat and simmer for 5 minutes, stirring occasionally until the sauce thickens to your desired consistency.
6. Slice the katsu
   Once the curry is ready, slice the fried pork cutlets into 1/2-inch strips, cutting against the grain for tenderness. Let the cutlets rest for a moment before slicing to keep the breading intact.
7. Serve the dish
   Place a generous portion of steamed rice on one side of a shallow bowl or plate. Ladle the curry sauce with vegetables next to the rice. Arrange the sliced katsu on top of the curry or alongside it. Serve immediately while hot.