Jessica K's Note:
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.
My Private Note
Units: US | Metric
- 4 chicken breasts (or pork cutlets or medalions, whatever you prefer)
- 1 egg, beaten
- 2 cups flour
- 3 cups panko breadcrumbs (really use this not bread crumbs, makes all the difference)
- oil, for frying
- salt and pepper, to taste
- 1 (8 1/2 ounce) package s&b curry roux (this will be in the golden or black box that says S&B Golden Curry Sauce Mix, in your asian aisle.)
- 2 garlic cloves, SLICED and toasted till golden brown, don't burn
- 2 cups mozzarella cheese, shredded (use the cheap brick cheese in the cheese aisle and cube, Not pre-shedded, NOT the fresh balls)
- rice, to serve with
- 1Wash 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.
- 2Toast 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.
- 3Pour oil in a frying pan until will cover chicken. Heat over med-high heat.
- 4One 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.).
- 5Fry the chicken till golden and juices run clear. Depending on your stove 10-15 minute.
- 6while 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!
- 7Have 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!
- 8I really like to do steamed eggplant with this, but still have to fix chicken for hubby since he won't eat eggplant!
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Nutritional Facts for Japanese Cutlets and Curry
Serving Size: 1 (336 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 985.4
- Calories from Fat 288
- Total Fat 32.0 g
- Saturated Fat 12.6 g
- Cholesterol 189.9 mg
- Sodium 1054.4 mg
- Total Carbohydrate 107.8 g
- Dietary Fiber 5.3 g
- Sugars 5.8 g
- Protein 61.5 g
The following items or measurements are not included: