Japanese · Dinner
Deep Fried Pork Cutlet Curry
Panko-crusted pork loin cutlet deep fried until golden and crisp, sliced and set over steamed rice, napped in a glossy Japanese curry sauce built from onion, carrot and a curry roux thickened with flour and warming spice. Served with shredded cabbage alongside for crunch and contrast.
$5
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
812Calories
45.3gProtein
34.8gFat
78.6gCarbs
10.2gSugar
6.9gFiber
870mgSodium
246mgChol
8.1gSat Fat
1180mgPotassium
95mgCalcium
4.1mgIron
1.1mcgVitamin B12
22mgVitamin C
protein-rich
high-fiber
rich-umami
hidden-gems
Instructions
1
Prep
Butterfly the pork loin cutlet and pound it to 1/2-inch thickness, then season both sides with salt.
2
Dredge
Coat the cutlet in all-purpose flour, dip in beaten egg, then press into panko breadcrumbs until fully coated.
3
Sweat
Heat 1 tsp vegetable oil in a saucepan over medium heat. Slice the onion and dice the carrot, then cook for 4 minutes until the onion turns translucent and begins to soften.
4
Simmer
Dice the potato and add it with the chicken stock to the saucepan. Bring to a boil, then reduce to low heat and simmer for 10 minutes until vegetables are fork-tender.
5
Bloom
Melt the butter over low heat, stir in curry powder and the 1 tbsp flour, and cook for 1 minute until fragrant and slightly darker.
6
Reduce
Whisk the curry-flour paste into the vegetable pot. Stir in soy sauce and honey, then simmer over low heat for 3 minutes until the sauce coats the back of a spoon.
7
Fry
Heat the vegetable oil to 340°F (170°C) in a deep pan. Fry the cutlet for 4 to 5 minutes, turning once, until deep golden brown and the internal temperature reaches 145°F.
8
Rest
Set the fried cutlet on a wire rack for 5 minutes so the crust stays crisp.
9
Plate
Mound rice on one side of the plate, slice the cutlet into strips and fan them alongside, ladle curry sauce over the rice and cutlet, then finish with the shredded cabbage on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork loin cutlet, butterflied and pounded thin
- 1/2 cup60g all-purpose flour
- 22 eggs, beaten
- 1 cup60g panko breadcrumbs
- 1 1/2 cup360ml vegetable oil, for deep frying (only about 15% absorbed into the cutlet)
- 1 cup200g white rice, cooked
- 11 onion
- 2/3 cup80g carrot
- 1/2 cup60g potato
- 1 cup240ml chicken stock
- 2 tsp2 tsp curry powder
- 2 tbsp2 tbsp all-purpose flour, for the roux
- 2 tsp2 tsp butter
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp honey
- 50g50g shredded cabbage, to serve
- a pinch of salt
