Pork Cutlet Curry Rice
Ingredients:
Pork loin chops (4 × 5–6 oz), pounded to ¼″ thickness
Salt and freshly ground black pepper
½ cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
Vegetable oil (for frying)
2 tablespoons butter
1 medium onion, thinly sliced
2 carrots, peeled and diced
2 garlic cloves, minced
1 tablespoon grated fresh ginger
2 tablespoons all-purpose flour
1½ cups chicken broth
1 tablespoon soy sauce
1 tablespoon ketchup
1 teaspoon sugar
1 Japanese curry roux block (about 3 oz), broken into pieces
4 cups cooked Japanese short-grain rice
Chopped parsley or mitsuba (Japanese parsley), for garnish
Instructions:
1. Season each pork chop on both sides with salt and pepper.
2. Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko.
3. Dredge each pork chop in flour, shaking off excess. Dip into beaten eggs, then press into panko until evenly coated.
4. In a large skillet, pour oil to ¼″ depth and heat over medium until shimmering. Fry cutlets in batches for 3–4 minutes per side, until golden and cooked through. Transfer to a wire rack or paper towels to drain.
5. In a separate saucepan, melt butter over medium heat. Add onion and carrots; sauté until onion is translucent and carrots begin to soften, about 5 minutes.
6. Stir in garlic and ginger; cook 30 seconds more. Sprinkle in flour and stir constantly for 1 minute to form a roux.
7. Gradually whisk in chicken broth until smooth. Add soy sauce, ketchup, and sugar; bring to a gentle simmer.
8. Add curry roux pieces, stirring until fully dissolved and sauce thickens, about 3–4 minutes. If too thick, stir in a bit more broth.
9. Divide rice among four plates. Slice each pork cutlet into strips and arrange over rice. Ladle curry sauce generously over cutlet and rice.
10. Garnish with chopped parsley or mitsuba and serve immediately.
Prep: 20 mins | Cook: 30 mins | Total: 50 mins
Servings: 4 | Calories: 650 per serving
