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Katsu Curry

Katsu Curry

Katsu Curry

flatten pork cutlets, dust each with flour, dip in beaten egg then coat with breadcrumbs, refrigerate 1 hour

dry fry spices in saucepan for a few minutes to release aromas then add oil, onion, honey, soy and cook for a few minutes until onions have softened

add flour mixture and cook until sauce has thickened

fry pork in oil on medium heat

By Matt Rodigheri

Ingredients
4 servings
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp fennel seed
  • 1 tsp turmeric
  • 1 tbs curry powder
  • 1 medium onion, diced
  • 1 tbs veg oil
  • 1 tbs honey
  • 2 tbs soy sauce
  • 1 tbs flour dissolved in 2 tbs of water
  • 4 pieces pork loin
  • 250g japanese panko breadcrumbs
  • 1 large egg
  • flour for dusting
  • oil for frying