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Crispy panko chicken cutlet sliced over rice and covered in a thick Japanese curry sauce. Comforting and mild.
Coat the chicken in flour, then beaten egg, then panko for a thick crust.
Fry until deep golden and crisp, then slice into thick strips.
Soften the onion, carrot and potato, add water and the curry roux, and simmer into a thick glossy sauce.
Spoon rice onto one side of the plate and lay the sliced katsu next to it.
Pour the thick curry sauce over the katsu and rice.
