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Pork Katsu Cutlet with Curry Sauce and Rice

By chef Leonhard Wenzel

Crispy pork cutlet in katsu style, served with a mild curry sauce and rice. Japanese inspiration made at home.

20 min
Medium

8 min prep · 12 min cook

Pork Katsu Cutlet with Curry Sauce and Rice
1114 kcal · per serving
Protein 49g Carbs 86g Fat 61g
Ingredients

What you will need

7 items · serves 1
  • Pork Neck 1 pcs
  • Jasmine Rice 80 g
  • Coconut Milk 100 g
  • Green Curry Paste 0.5 tsp
  • Eggs 0.5 pcs
  • Bread Roll 0.5 pcs
  • Plain Flour 1 tbsp

Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.

Method

Steps to cook

9 steps · 12 min cook

  1. Prepare the ingredients. Get all the ingredients ready so everything is at hand - let's cook! 🔪🔥

  2. Cook the rice. Cook the rice in twice the amount of salted water, covered, for about 12-15 minutes - bring to a boil, then reduce the heat to low and let it finish cooking until the water is absorbed.

  3. Prepare the breadcrumbs. Blend the roll finely to make homemade breadcrumbs.

  4. Prepare the meat. Pound the pork neck slices into thin cutlets and season both sides with salt and pepper.

  5. Coat the meat. Coat the meat first in flour, then in the beaten egg, and finally in the prepared breadcrumbs.

  6. Fry the cutlet. Heat a sufficient amount of oil in a pan over medium to high heat and fry the cutlets until golden and crisp on each side, about 3 minutes per side, then remove them onto a paper towel to drain the excess fat.

  7. Prepare the sauce. Briefly simmer the curry paste with the coconut milk in a small saucepan over low heat for about 2 minutes so the flavors combine.

  8. Slice the cutlet. Slice the finished cutlet.

  9. Serve. Serve with rice and curry sauce 🍽️✨

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