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Crispy panko chicken cutlet sliced over rice and covered in a thick Japanese curry sauce. Comforting and mild.
Butterfly the 500 g chicken breasts so they are an even thickness and season with the salt. Coat each piece in flour, then beaten egg, then press into the panko for a thick even crust.
Heat the oil in a deep pan to 175°C, filling it no more than half way, and fry the chicken for 4-5 minutes each side, until deep golden and crisp and cooked through to 74°C. Rest briefly, then slice into thick strips.
Fry the sliced onion, carrot and diced potato in a little oil for about 5 minutes, add roughly 600 ml water and simmer for 10-12 minutes until the vegetables are tender. Take off the heat, stir in the curry roux until dissolved, then simmer 2-3 minutes into a thick glossy sauce.
Cook the rice and spoon it onto one side of each plate, then lay the sliced katsu alongside.
Pour the thick curry sauce generously over the katsu and rice.
