Japanese Pork Cutlet Curry (Katsu Kare)

Steps

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1. 1
   Season the pork cutlet generously on both sides with salt and pepper if desired. Pound the meat with a meat tenderizer or the back of a knife to break down the fibres. Score the fat on the edges with a knife to prevent the meat from curling. Let rest for about an hour for juicier results, though immediate cooking is also fine.
   ▶ ≈0:45
2. 2
   Coat the pork cutlet in flour, dip into beaten egg, coat in flour again, then dip in egg once more before a final flour coating. Finish with a generous coating of panko breadcrumbs. Use a skewer to hold the cutlet clean during this process.
   ▶ ≈1:24
3. 3
   Heat oil to 175°C (350°F). Carefully lower the breaded cutlet into the hot oil and fry for about five minutes, flipping halfway through. Once golden, remove and drain standing upright to remove excess oil.
   ▶ ≈1:52
4. 4
   Bring 650 ml of water to a boil in a saucepan. Add the curry roux block and stir off the heat until fully dissolved. Return to heat and simmer gently until the sauce thickens to the desired consistency.
   ▶ ≈2:27
5. 5
   Spoon a serving of cooked rice onto a plate. Pour the curry sauce over the rice, then place the sliced fried pork cutlet on top. Scatter with fresh parsley for garnish and serve with pickles on the side.
   ▶ ≈4:05