JAPANESE PORK CUTLET (TONKATSU) WITH CURRY RECIPE BY TASTY
Here's what you need: white rice, boneless pork chops, salt, pepper, shiso leaves, mozzarella cheese, flour, eggs, panko breadcrumbs, oil, oil, onion, medium potatoes, medium carrot, water, japanese curry paste
Provided by Alvin Zhou
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Season the pork chops on both sides with salt and pepper.
- Cut a large slit through the side of the pork chops.
- Place the cheese in the pocket of the pork chop. Place a slice of mozzarella on top of a shiso leaf, then fold it in half.
- Repeat with the remaining pork chops.
- Dredge the pork in the flour, shaking off excess. Dip the pork in the egg, then roll evenly in the bread crumbs then back into the egg, then back into the bread crumbs.
- Repeat with the other pork chops.
- Heat oil over medium-high heat until about 360°F (185˚C).
- Fry the pork chops one at a time until golden brown, then drain on a paper towel.
- Sauté the onions until translucent, then add the potatoes and carrots. Cook for about 1 minute, then add the water, bringing to a boil.
- Lower the heat and simmer for about 10 minutes.
- Add the curry paste, then stir until dissolved.
- Cook for another 10 minutes on low heat, then set aside.
- Slice the pork cutlets into ½-inch (1-cm) slices.
- To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork.
- Enjoy!
Nutrition Facts : Calories 1451 calories, Carbohydrate 155 grams, Fat 59 grams, Fiber 5 grams, Protein 71 grams, Sugar 9 grams
JAPANESE CUTLETS AND CURRY
On Okinawa they have a certain fast food restaraunt that serves these in all flavors and varieties. It is very popular with the americans over there. This is as close as i can reproduce it.
Provided by Jessica K
Categories Curries
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Wash chicken breasts. Pat dry with paper towel and then pound each flat between sheets of wax paper with a meat mallet, or whatever you use.
- Toast your garlic before you start anything else. I usually just put it in a dry skillet over med heat till a little crispy. But it can be done in the oven, jsut don't let it burn. this is just to put on top of the finished dish, if you don't like garlic skip this step.
- Pour oil in a frying pan until will cover chicken. Heat over med-high heat.
- One at a time, dip chicken breasts in flour (seasoned with salt and pepper), then in egg (if run out just crack open another and beat it), then roll in panko crumbs (seasoned with salt and pepper, if desired.).
- Fry the chicken till golden and juices run clear. Depending on your stove 10-15 minute.
- while chicken's frying take your blocks of curry roux and put all of them, yes all, into a big pot. Heat over med-high heat. Add 6-8 cups of water. Add 6 at first, then if too thick looking add more water till consistency you want. i like mine not thick but not too runny, usually have to add about 7 or 8 cups of water. I also like to add a couple dashes of curry powder, i use S&B, to give it an extra kick!
- Have some cooked rice ready. Put a chicken breast, may want to pre-cut it beforehand, on bed of rice then pour curry sauce over. Use a bowl for each serving! Put garlic and cheese on top, if desired. Cheese will melt and taste very yummy all mixed up in it. Warning, will fill your belly up quickly!
- I really like to do steamed eggplant with this, but still have to fix chicken for hubby since he won't eat eggplant!
- Enjoy!
Nutrition Facts : Calories 985.5, Fat 32.1, SaturatedFat 12.7, Cholesterol 189.9, Sodium 1054.4, Carbohydrate 107.8, Fiber 5.4, Sugar 5.9, Protein 61.6
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- Japanese Chicken Curry. If you’re looking to add a quick and easy dish to your weekly meal rotation, this Japanese chicken curry is an excellent option.
- Japanese Curry Roux. Most of the recipes in this collection call for curry roux – which is basically a bouillon cube packed with curry spices. If, for some reason, you can’t get hold of curry roux, then this homemade recipe is for you.
- Katsu Curry (Japanese Curry with Chicken Cutlet) When it comes to Japanese curries, katsu is, hands down, my absolute favorite. In fact, I’m making it for dinner tonight!
- Curry Udon. Udon is one of those traditional Japanese dishes we all know and love. This recipe combines it with another beloved dish to create a spectacular hybrid.
- Cozy Chicken Curry Soup. Here’s another hearty and cozy soup that will chase the chill away. This rich and creamy curry is filled to the brim with juicy chunks of chicken and hearty vegetables.
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- Japanese Coco Ichibanya-Style Vegetable Curry. Here’s another Japanese vegetarian dish that even meat-eaters will enjoy. If you’ve ever eaten at Coco Ichibanya, you’ll know exactly how delicious their curries are.
- Curry Ramen. Japanese ramen restaurants have a wide selection of broths. Among the classics are shoyu (soy sauce), shio (salt), and miso. So, if you want to try something relatively unconventional, go for curry ramen!
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- Pork Curry Donburi. This curry donburi features the fatty goodness of pork belly, savory curry, and hearty rice. It doesn’t get any better than this.
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