Ramen Crusted Chicken Katsu with Curry Sauce

Prepare the ramen crust: Crush the ramen noodles in a resealable bag or with a rolling pin until you have small, evenly sized pieces. You don't want powder, just small chunks.

Prepare the chicken: Pound each chicken breast to an even thickness (about 1/2 inch). Season with salt and pepper.

Set up the breading station: Place the flour in one shallow dish, the beaten eggs in another, and the crushed ramen noodles (mixed with Panko breadcrumbs if using) in a third.

Bread the chicken: Dredge each chicken breast in the flour, shaking off any excess. Then dip it into the beaten egg, coating it completely. Finally, press the chicken into the crushed ramen noodles, ensuring a generous and even coating. Repeat for all chicken breasts.

Cook the curry: In a saucepan, sauté the diced onion, carrot and potato in a little oil until softened, about 5-7 minutes. Add the water and bring to a boil. Reduce heat and simmer until the vegetables are tender, about 10-15 minutes.

Stir in the curry roux blocks and stir until they are completely dissolved and the sauce has thickened.

Fry the chicken: Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully place the breaded chicken breasts into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through.

Drain on paper towels to remove excess oil.

Serve: Slice the chicken katsu into strips. Serve over a bed of cooked rice, topped with the Japanese curry sauce.