Fired Chicken Cutlet Curry Over Rice
The crunchy texture of chicken cutlets slathered in a creamy curry sauce is the ultimate comfort dish.
2 lbs. chicken thighs boneless & skinless
1 1/2 cups panko breadcrumbs
1/2 cup corn starch
1 egg beaten
4 tbsp. oil
6.5 oz. Japanese curry roux
1 small onion chopped
1 white potato peeled and diced
2 carrots chopped
4 cups water
1 tsp. salt
1 tsp. olive oil
Step 1: Curry:
Heat the olive oil in a large saucepan or dutch oven over medium heat.
Add the onion and sauté until soft.
Add the potato, carrot and water and bring to a boil.
Cook for about 10 minutes, or until vegetables can be pierced with a fork.
Add the curry roux and salt and bring to a boil.
Simmer for 5 minutes, until sauce has thickened.
Add additional salt to taste.
Beat the chicken with a mallet until it’s about 1/2″ thick.
Heat the oil (I use vegetable oil) in a cast iron skillet over medium-high heat.
Place chicken thing on the plate of corn starch. Make sure it is covered with corn starch. Dredge the chicken thighs in the egg wash, then in the breadcrumb mixture.
Add to the pan and fry until golden brown and cooked through, about 4-5 minutes per side. If bread crumbs start to burn, turn the heat down to medium. Add additional oil between batches of chicken.
Remove from heat and slice into strips.
Serve the chicken with white rice and Japanese curry sauce (below).