Chicken Katsu Parmigiana with Curry Sauce

Steps

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1. 1
   Butterfly the chicken breast horizontally and pound it flat to an even thickness of about 1.5–2 cm, working especially on the thicker end to achieve consistent thinness throughout.
   ≈0:23
2. 2
   Generously salt the pounded chicken and let it rest for at least 20 minutes—this dry-brining step seasons the meat deeply and helps retain moisture.
   ≈1:06
3. 3
   Melt butter in a pan, add flour and cook, stirring constantly, for a few minutes to remove the raw flour taste, creating a roux. Add mild curry powder and mix well.
   ≈1:40
4. 4
   Gradually whisk in water to form a thick mixture, then add apple juice, soy sauce, and ketchup. Add more water as needed to achieve a smooth sauce consistency. Finish with garam masala for depth of flavor.
   ≈1:58
5. 5
   Once the resting time is complete, pat the chicken completely dry with paper towels—this is crucial for a tight, even breading.
   ≈2:23
6. 6
   Set up a breading station with flour, beaten egg, and panko breadcrumbs. Coat the chicken first in flour, then egg, then panko, ensuring an even coating that adheres tightly at each stage.
   ≈3:48
7. 7
   Heat oil to the correct temperature and carefully place the breaded chicken cutlets in the hot oil. Keep them moving and frequently spoon hot oil over them to ensure even cooking and golden color. Flip and baste continuously, turning every minute or so, until the cutlets are uniformly golden brown.
   ≈4:08
8. 8
   Once the chicken is golden and cooked through, remove from the oil and drain on paper towels.
   ≈4:42
9. 9
   Spoon the prepared curry sauce over the cooked chicken cutlets, top with mozzarella cheese, and place under a hot grill until the cheese melts and turns golden brown.
   ≈5:33