Super Speedy Katsu Curry
Prep time
Cook time
Total time
Crispy fried pork cutlets with hot Japanese curry and vegetables. Unusual addition of applesauce gives the curry a slight sweetness!
Serves: 4
  • 4 boneless pork loin chops
  • 2 eggs, beaten
  • 1 cup flour (either all-purpose or self-rising is fine)
  • 1 cup panko
  • 2 tbsp butter
  • ½ onion, sliced
  • 4 curry cubes (I use 2 hot and 2 mild)
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • ¼ cup apple sauce
  • 32 oz chicken broth
  • 1 14.5 oz can of whole peeled potatoes, drained and halved
  • 1 8.25 oz can of sliced carrots, drained
  • Salt and pepper
  • 1 cup oil
  1. Use the back of a large knife to tenderize the meat.
  2. Dredge each piece of meat in the flour, then the eggs, and then the panko. Set side in the fridge.
  3. In a large nonstick skillet, add butter, onion, curry cubes, minced garlic, minced ginger and apple sauce.
  4. Sauté on medium heat for about 2 minutes, just until the butter and curry cubes have started to melt.
  5. Add chicken broth and simmer on medium heat for 20 minutes, stirring occasionally.
  6. Add potatoes, carrots, salt and pepper and simmer for another 5 minutes, until vegetables are warmed through.
  7. Add oil to a shallow nonstick skillet and fry the breaded pork chops for 3 minutes on each side.
  8. Slice pork and serve with curry sauce and rice.
I am not including nutrition information for this recipe because it is difficult to accurately calculate how much of the dredging ingredients end up in the final dish.
Recipe by The Eat More Food Project at