[調理]チキンカツカレーライス[Cooking]Chicken cutlet Curry rice.

panko breadcrumbs

🥗Healthier: ground oats

💰Cheaper: regular breadcrumbs

Ground oats provide a similar texture with fewer calories.

Japanese curry roux

🥗Healthier: homemade curry spice blend

💰Cheaper: generic curry powder

Homemade blends can be lower in sodium and tailored to taste.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: pork cutlets

Thighs are often juicier and cheaper than breasts.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: sunflower oil

Canola oil has a neutral flavor and is often cheaper.

Prepare rice according to package instructions and keep warm.

Slice chicken breast into cutlets and season with salt and pepper.

Dredge each cutlet in flour, then dip in beaten eggs, and coat with panko breadcrumbs.

Heat vegetable oil in a frying pan over medium heat until shimmering.

Fry chicken cutlets until golden brown and cooked through, about 4-5 minutes per side.

Remove chicken from the pan and drain on paper towels.

In a separate pot, sauté chopped onion in a little oil until translucent, about 3-4 minutes.

Add diced carrots and potatoes to the pot and stir for another 2-3 minutes.

Pour in water and bring to a boil; reduce heat and simmer until vegetables are tender, about 15 minutes.

Break curry roux into pieces and stir into the pot until dissolved, cooking for an additional 5 minutes.

Slice fried chicken katsu into strips.

Serve rice topped with curry sauce and chicken katsu, garnished with sliced green onions and shredded cabbage.

Cooking Techniques

Spice Level:

Allergens