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."
 
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Ready In:
50mins
Ingredients:
10
Serves:
4-6
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ingredients

  • 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
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directions

  • 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!

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Reviews

  1. It was good but a little bland, might add some garam masala to the curry roux next time for a little more flavour.
     
  2. 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.
     
  3. 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!
     
  4. I just wanted to say thanx for the recipe. I used to be stationed in Okinawa and loved the fast food curry house that they had over there! Once I got back to the states, I craved it alot, so, I tried finding a recipe and ended up coming across this website. I made the chicken cutlet curry lastnight and loved it. My friends who never even been to Japan or tried it before, loved it too! :-) It's definitely something I'll be making again in the future. Thanx.
     
  5. Great recipe! I loved the curry. Japanese curry has always been a favorite of mine and this is the only recipe on here! I don't recommend the cheese though. It's a little too much.
     
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RECIPE SUBMITTED BY

I just had my 2nd little boy this past Jan of 08. isn't he cute? i had my other little one Jan of 06. he's rotten and a cutie also!! So now i have 2 Jan boys! My hubby's in the Army so we move every few years. Right now we are in our home state of TX! and happy to be back, close to family that can babysit for us! hubby is gone for a whole yr right now, so the baby will grow up without him right now. I've lived all over the world, the only place i haven't made it to yet is Europe, hopefully someday! <a href="http://www.glitter-graphics.com"><img src="http://dl9.glitter-graphics.net/pub/487/487219z1x4ryv6ny.gif" width=215 height=215 border=0></a><a href="http://www.glitter-works.org" target=_blank>glitter-graphics.com</a> Participation & Awards: <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/ZaarWorldTourPartBanner.gif" alt="Image hosted by Photobucket.com"> <img src="http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif"> <a href="http://photobucket.com" target="_blank"><img src="http://i29.photobucket.com/albums/c270/jessicatjink/teambanner1.gif" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> <a href="http://photobucket.com" target="_blank"><img src="http://i29.photobucket.com/albums/c270/jessicatjink/ZWT3-Participation.gif" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a>
 
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