「カツカレーの作り方。」〜サクッとジューシー！絶品♡〜【市販ルー】【カレーライス】【料理レシピはParty Kitchen🎉】

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs add fiber and nutrients.

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more economical.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: store-brand curry powder

Homemade blends can be fresher and tailored to taste.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: sunflower oil

Canola oil is healthier with a higher smoke point.

Chop the onion and celery into rough pieces.

Peel and grate the apple.

Cut the potato into small chunks and soak in water to remove bitterness.

Heat the beef tallow in a pot. Once melted, add the chopped onion and celery, sprinkle with salt, and sauté over medium heat until caramelized. Add the grated garlic and ginger, along with the grated apple, and sauté until moisture reduces.

Add the curry powder to the pot, mix well, then add water and the soaked potato. Bring to a boil, then simmer on low heat for 15 minutes. Turn off the heat and stir in the curry roux until dissolved.

For the pork cutlets, make incisions in the meat to prevent shrinking during frying. Season with salt and pepper. Mix egg, water, and flour to create a batter. Dip the meat in the batter, then coat with bread crumbs.

Fry the breaded pork in oil at 170°C for about 5 minutes, turning occasionally until golden brown.

To serve, place rice on a plate, pour the curry over it, and top with sliced pork cutlet. Garnish with fukujinzuke and rakkyou if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens