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Crispy Katsu Curry Recipe Easy Homemade Breaded Pork Cutlet with Rich Japanese Sauce

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A comforting Japanese classic featuring crispy breaded pork cutlets paired with a rich, mildly spiced homemade curry sauce. Quick and easy to prepare, perfect for weeknights or guests.

Ingredients

Scale
  • 4 boneless pork loin chops (about 1/2 inch thick, 150g/5 oz each)
  • Salt and freshly ground black pepper, to taste
  • 1 cup (120g) all-purpose flour (for dredging)
  • 2 large eggs, beaten (room temperature)
  • 1 1/2 cups (150g) panko breadcrumbs
  • Vegetable oil for frying (enough for 1-2 inches depth)
  • 2 tablespoons unsalted butter
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 medium carrots, diced
  • 2 tablespoons all-purpose flour
  • 3 cups (720ml) chicken or vegetable broth (low-sodium preferred)
  • 1 tablespoon soy sauce
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon curry powder
  • 1/2 teaspoon garam masala (optional)
  • Salt and pepper, to taste
  • Steamed Japanese short-grain rice (about 2 cups cooked)
  • Pickled ginger or fukujinzuke (optional garnish)

Instructions

  1. Pat the pork chops dry with paper towels. Season both sides generously with salt and black pepper.
  2. Set up a breading station with flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third.
  3. Dredge each pork chop in flour, shaking off excess. Dip into beaten eggs, letting extra drip off. Press firmly into panko breadcrumbs to coat evenly.
  4. Pour vegetable oil into a skillet to reach 1-2 inches deep. Heat over medium-high until oil reaches 350°F (175°C).
  5. Carefully place breaded pork into hot oil. Fry 3-4 minutes per side until golden brown and cooked through (internal temp 145°F / 63°C). Fry in batches if needed. Drain on wire rack or paper towels.
  6. In a saucepan, melt butter over medium heat. Add chopped onions and cook 5-7 minutes until soft and translucent.
  7. Add minced garlic and grated ginger; cook 1 minute until fragrant.
  8. Add diced carrots and cook 3-4 minutes to soften.
  9. Sprinkle flour over veggies and stir constantly for 2 minutes to cook out raw flour taste.
  10. Gradually whisk in chicken broth to avoid lumps. Add soy sauce, honey, curry powder, and garam masala if using. Simmer 15-20 minutes until sauce thickens and carrots are tender.
  11. Season sauce with salt and pepper to taste.
  12. Slice crispy pork cutlets into strips. Plate with steamed rice and ladle warm curry sauce over pork. Garnish with pickled ginger or fukujinzuke if desired.

Notes

Keep oil temperature steady at 350°F to avoid greasy or burnt cutlets. Rest fried cutlets on a wire rack to maintain crispness. If sauce thickens too much, add a splash of broth to loosen. For gluten-free, use rice flour and gluten-free panko, and tamari instead of soy sauce. Baking option: bake cutlets at 425°F for 20-25 minutes flipping halfway for a lighter version.

Nutrition

Keywords: katsu curry, Japanese curry, breaded pork cutlet, crispy pork, homemade curry sauce, comfort food, easy dinner

Find it online: https://tomyumy.com/crispy-katsu-curry-recipe-easy-homemade-breaded-pork-cutlet-with-rich-japanese-sauce/