JAPANESE CUTLETS AND CURRY
On Okinawa they have a certain fast food restaraunt that serves these in all flavors and varieties. It is very popular with the americans over there. This is as close as i can reproduce it.
Provided by Jessica K
Categories Curries
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Wash chicken breasts. Pat dry with paper towel and then pound each flat between sheets of wax paper with a meat mallet, or whatever you use.
- Toast your garlic before you start anything else. I usually just put it in a dry skillet over med heat till a little crispy. But it can be done in the oven, jsut don't let it burn. this is just to put on top of the finished dish, if you don't like garlic skip this step.
- Pour oil in a frying pan until will cover chicken. Heat over med-high heat.
- One at a time, dip chicken breasts in flour (seasoned with salt and pepper), then in egg (if run out just crack open another and beat it), then roll in panko crumbs (seasoned with salt and pepper, if desired.).
- Fry the chicken till golden and juices run clear. Depending on your stove 10-15 minute.
- while chicken's frying take your blocks of curry roux and put all of them, yes all, into a big pot. Heat over med-high heat. Add 6-8 cups of water. Add 6 at first, then if too thick looking add more water till consistency you want. i like mine not thick but not too runny, usually have to add about 7 or 8 cups of water. I also like to add a couple dashes of curry powder, i use S&B, to give it an extra kick!
- Have some cooked rice ready. Put a chicken breast, may want to pre-cut it beforehand, on bed of rice then pour curry sauce over. Use a bowl for each serving! Put garlic and cheese on top, if desired. Cheese will melt and taste very yummy all mixed up in it. Warning, will fill your belly up quickly!
- I really like to do steamed eggplant with this, but still have to fix chicken for hubby since he won't eat eggplant!
- Enjoy!
Nutrition Facts : Calories 985.5, Fat 32.1, SaturatedFat 12.7, Cholesterol 189.9, Sodium 1054.4, Carbohydrate 107.8, Fiber 5.4, Sugar 5.9, Protein 61.6
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Scott D
[email protected]The cutlets were a bit dry, but the curry was delicious. I'll try using a different cut of meat next time.
Yasin Ahammed
[email protected]This recipe is a winner! The cutlets were crispy and flavorful, and the curry was rich and creamy. I will definitely be making this again and again.
Malik Rakha
[email protected]The cutlets were a bit too oily for my taste, but the curry was delicious. I'll try using less oil next time.
Ibraahin Xasan
[email protected]This dish was so easy to make and it tasted delicious! The cutlets were crispy and the curry was so flavorful. I will definitely be making this again.
Nivo B
[email protected]The curry was good, but the cutlets were a bit overcooked. I'll try cooking them for less time next time.
Dawa Sherpa
[email protected]This recipe is amazing! The cutlets were crispy and juicy, and the curry was so flavorful. I will definitely be making this again and again.
Laxman rawal
[email protected]The cutlets were a bit bland, but the curry was delicious. I'll try adding more spices to the cutlets next time.
Susil Kumara
[email protected]I made this dish for a party and it was a huge hit! Everyone loved the crispy cutlets and the creamy curry. I will definitely be making this again.
Tota Mahmoud Mahmoud
[email protected]This recipe is a keeper! The cutlets were perfect and the curry was so flavorful. My family loved it!
Tuiip Trbs
[email protected]The cutlets were a bit dry, but the curry was amazing! I'll try again with a different cut of meat.
Syuzi Rai
[email protected]Japanese cutlets and curry is a delicious and easy-to-make dish. The cutlets are crispy and flavorful, and the curry is rich and creamy. I will definitely be making this again!