Katsu Curry Recipe – Crispy Pork Cutlet with Rich Curry

Japanese Katsu Curry Recipe

Name: Katsu Curry Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 boneless pork chops (1/2 inch thick); 1 cup all-purpose flour; 2 eggs, beaten; 2 cups panko breadcrumbs; Salt and pepper to taste; Vegetable oil for frying; 2 tbsp vegetable oil (for curry); 1 large onion, sliced; 2 carrots, sliced; 2 potatoes, cubed; 3 cups chicken or vegetable broth; 3 tbsp curry powder; 1 tbsp soy sauce; 1 tbsp honey; 2 tbsp flour; 4 cups cooked Japanese rice; Fukujinzuke (pickled vegetables) for serving

“Crispy golden pork cutlet swimming in rich, aromatic curry sauce”

20 min Prep

25 min Cook

45 min Total

4 Servings

Ingredients

4 boneless pork chops (1/2 inch thick)
1 cup all-purpose flour
2 eggs, beaten
2 cups panko breadcrumbs
Salt and pepper to taste
Vegetable oil for frying
2 tbsp vegetable oil (for curry)
1 large onion, sliced
2 carrots, sliced
2 potatoes, cubed
3 cups chicken or vegetable broth
3 tbsp curry powder
1 tbsp soy sauce
1 tbsp honey
2 tbsp flour
4 cups cooked Japanese rice
Fukujinzuke for serving

Instructions

Prepare the pork: Season pork chops with salt and pepper. Set up breading station with flour, beaten eggs, and panko breadcrumbs in three separate bowls.
Bread the pork: Dredge each chop in flour, then dip in egg, and coat with panko, pressing firmly to adhere. Set aside on a plate.
Make the curry base: Heat 2 tbsp oil in a large pot over medium heat. Add sliced onions and cook until softened and translucent, about 5 minutes.
Add vegetables: Add carrots and potatoes to the pot. Stir and cook for 3 minutes until slightly tender.
Create the sauce: Add curry powder and 2 tbsp flour, stirring to coat the vegetables. Pour in broth, soy sauce, and honey. Bring to a boil, then reduce heat and simmer for 15 minutes until thickened.
Fry the katsu: Heat 1 inch of vegetable oil in a deep pan to 350°F (175°C). Fry pork chops for 4-5 minutes per side until golden brown and cooked through. Drain on paper towels.
Slice and serve: Cut each katsu into strips. Place rice in bowls, ladle curry over rice, and top with crispy pork cutlet. Garnish with fukujinzuke.

Tips for Perfect Katsu

Use room temperature pork for even cooking and better breading adhesion
Press the panko firmly onto the pork for extra crunch
Don’t overcrowd the pan – fry in batches for crispy results
Let the curry simmer longer for deeper flavor – overnight is even better
Test oil temperature with a small piece of bread – it should sizzle immediately

Delicious Variations

Chicken Katsu: Replace pork with chicken breast, pounded thin
Vegetarian: Use tofu or seitan as the protein base
Spicy Curry: Add chili flakes or wasabi to the curry sauce
Cheese Katsu: Add a slice of cheese before frying for a melty surprise
Curry Roux Blocks: Use Japanese curry roux blocks for convenience

Serving Suggestions

Side Dishes: Serve with a simple cucumber tomato salad, pickled vegetables (fukujinzuke), and miso soup.

Toppings: Top with a soft-boiled egg (ajitsuke tamago) for extra richness.

Storage: Store curry and katsu separately – curry keeps for 3 days refrigerated, katsu is best fresh.