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    You are in: Home / Recipes / Japanese Cutlets and Curry Recipe
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    Japanese Cutlets and Curry

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    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.

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    Ingredients:

    Servings:

    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

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      Pour oil in a frying pan until will cover chicken. Heat over med-high heat.
    4. 4
      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.).
    5. 5
      Fry the chicken till golden and juices run clear. Depending on your stove 10-15 minute.
    6. 6
      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!
    7. 7
      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!
    8. 8
      I really like to do steamed eggplant with this, but still have to fix chicken for hubby since he won't eat eggplant!
    9. 9
      Enjoy!

    Browse Our Top Curries Recipes

    Ratings & Reviews:

    • on October 11, 2008

      45

      It was good but a little bland, might add some garam masala to the curry roux next time for a little more flavour.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 25, 2008

      45

      My family and I were stationed in Okinawa and I had to eat at the restaurant a few times a month. I have craved it since we came back stateside. I followed the recipe, but added a little spice to my curry to give it an extra "punch" of heat (I always got level five when ever we had it). Needless to say, I had a very happy family when I made this dish. I definitely will be making it again in the future. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 15, 2008

      55

      I lived in Tokyo for four years and loved the curry house. I miss it soooo much. This is not quite the same but similar. It's very good. I followed the recipe exactly. I was so happy with how the chicken turned out. It was perfect chicken cutlet!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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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
    29%
    Total Fat 32.0 g
    49%
    Saturated Fat 12.6 g
    63%
    Cholesterol 189.9 mg
    63%
    Sodium 1054.4 mg
    43%
    Total Carbohydrate 107.8 g
    35%
    Dietary Fiber 5.3 g
    21%
    Sugars 5.8 g
    23%
    Protein 61.5 g
    123%

    The following items or measurements are not included:

    roux

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