JAPANESE CUTLETS AND CURRY

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!