Japanese Chicken Katsu Curry with Cabbage

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, halved horizontally
• 1 teaspoon kosher salt and 1/2 teaspoon black pepper
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1/3 cup neutral oil, for shallow-frying
• 1 yellow onion, thinly sliced
• 2 carrots, cut into small pieces
• 2 cups chicken stock
• 4 ounces Japanese curry roux blocks
• 4 cups cooked Japanese short-grain rice
• 3 cups finely shredded green cabbage and lemon wedges, to serve

Steps

1. Season the chicken. Set up three shallow bowls with flour, egg, and panko, then coat each chicken piece in that order, pressing on the crumbs.
2. Heat the oil in a large skillet over medium heat. Fry the chicken for 4 to 5 minutes per side until deeply golden and cooked through; drain on a rack and rest.
3. Pour off all but 1 tablespoon oil. Cook the onion and carrots for 7 minutes until softened, then add the stock and simmer for 8 minutes.
4. Turn off the heat, stir in the curry roux until smooth, then return to low heat for 3 to 4 minutes until glossy and thick.
5. Slice the rested katsu. Spoon rice into bowls, ladle curry alongside, and arrange the chicken and cabbage on top.
6. Serve immediately with lemon wedges for the cabbage.

Allergen note: Contains wheat and egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.