Night Lantern Izakaya · Main dishes

Panko Chicken Cutlets with Golden Curry Sauce & Rice

Name: Panko Chicken Cutlets with Golden Curry Sauce & Rice
Total time: 65 min
Yield: 4 servings
Ingredients: 600 g Boneless, skinless chicken breasts; 1 tsp Salt; 0.5 tsp Black pepper; 70 g All-purpose flour; 2 whole Eggs; 120 g Panko breadcrumbs; 250 ml Neutral oil, for shallow frying; 30 g Unsalted butter; 1 whole Onion; 1 whole Carrot; 2 clove Garlic; 10 g Fresh ginger; 2 tbsp Mild curry powder; 0.5 tsp Garam masala; 600 ml Low-sodium chicken stock; 0.5 whole Apple; 1 tbsp Soy sauce; 1 tbsp Honey; 1 tbsp Ketchup; 300 g Japanese short-grain rice; 360 ml Water, for the rice

Katsu-style chicken cutlets with an ultra-crunchy panko crust, sliced and served over short-grain rice with a mellow, slightly sweet, from-scratch curry sauce of onion, carrot, apple and warm spices.

65 minutes · Medium · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Boneless, skinless chicken breasts600 g
Salt1 tsp
Black pepper0.5 tsp
All-purpose flour70 g
Eggs2 whole
Panko breadcrumbs120 g
Neutral oil, for shallow frying250 ml
Unsalted butter30 g
Onion1 whole
Carrot1 whole
Garlic2 clove
Fresh ginger10 g
Mild curry powder2 tbsp
Garam masala0.5 tsp
Low-sodium chicken stock600 ml
Apple0.5 whole
Soy sauce1 tbsp
Honey1 tbsp
Ketchup1 tbsp
Japanese short-grain rice300 g
Water, for the rice360 ml

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat (flour, panko, soy sauce), egg, milk (butter) and soy (soy sauce).

Method

Start the rice

Rinse the rice until the water runs almost clear, then cook it with the 360 ml water: bring to a boil, cover, cook on low for 15 minutes and rest, covered, for 10 minutes.

Make the curry sauce

Melt the butter in a saucepan over medium heat. Add the finely chopped onion and cook for 10 minutes, stirring, until soft and golden. Add the finely diced carrot, garlic and ginger and cook for 2 minutes. Stir in 20 g (about 2 tbsp) of the flour, the curry powder and garam masala for 1 minute. Gradually whisk in the stock, then add the grated apple, soy sauce, honey and ketchup. Simmer gently for 20 minutes, stirring often, until thick enough to coat a spoon. Blend smooth if you like.

Prepare the cutlets

Slice each breast in half horizontally into 2 thin cutlets, then pound between sheets of plastic wrap to an even 1.5 cm. Season with the salt and pepper. Set up three plates: the remaining 50 g flour, the beaten eggs and the panko. Coat each cutlet in flour, then egg, then press firmly into the panko. Wash your hands and board after handling the raw chicken.

Fry until safe

Heat 1 cm of oil in a large skillet over medium heat to about 175°C (350°F). Fry 2 cutlets at a time for 3–4 minutes per side, until deep golden and the thickest part reads at least 74°C (165°F). Drain on a rack and keep warm in a 100°C (200°F) oven while you fry the rest.

Slice and serve

Rest the cutlets for 1 minute, then slice into 2 cm strips. Mound rice on one side of each plate, lay the sliced chicken alongside and spoon the curry sauce over part of the rice and chicken, leaving some of the crust crisp.

Pounding the chicken to an even thickness is what lets the crust and the meat finish at the same time. The curry sauce freezes well, so make a double batch for an easy weeknight curry rice.

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