Chicken Katsu Curry with Rice

Prepare the chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/4 inch. Season both sides with salt and pepper.

Set up the breading station: Place the flour in one shallow dish, the beaten eggs in a second shallow dish, and the panko breadcrumbs in a third shallow dish.

Bread the chicken: Dredge each chicken cutlet in the flour, shaking off any excess. Dip the floured cutlet in the beaten eggs, allowing any excess to drip off. Finally, coat the cutlet thoroughly with panko breadcrumbs, pressing gently to adhere.

Fry the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot (but not smoking), carefully place the breaded chicken cutlets in the skillet, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and place on a wire rack lined with paper towels to drain excess oil.

Prepare the curry: In a medium saucepan, heat a tablespoon of vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the diced carrots and potatoes and cook for another 5 minutes, stirring occasionally.

Add water and simmer: Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender.

Dissolve the curry roux: Remove the saucepan from the heat. Break the Japanese curry roux blocks into smaller pieces and add them to the saucepan. Stir until the roux is completely dissolved and the curry sauce is smooth and thickened. If the curry is too thick, add a little more water until the desired consistency is reached. Simmer for another 5 minutes, stirring occasionally, to allow the flavors to meld.

Serve: Serve the crispy chicken katsu cutlets over steamed white rice, topped with the Japanese curry sauce. Garnish with chopped green onions, if desired.