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Katsu Curry



1 medium onion, thinly sliced

720ml of water

1 tbsp rice oil

1 packet of S&B curry sauce mix (92g)

200g cooked rice

For Katsu cutlet:

650g chicken breast (or pork fillet), cut into 5 pieces

30g flour

2 eggs, beaten

50g panko

Oil for frying

Salt & Pepper


1. Sauté the onions in oil over medium heat for about 5 minutes. Then add water and let it boil. As soon as it boils, lower the heat, cover with a lid and simmer until they soften, for about 15'.

2. Turn off the heat, break the S&B Golden Curry Sauce into pieces and put them in the pot. Stir until the sauce is completely melted. Simmer for about 5 minutes, stirring constantly.

3. Season the chicken breast or pork fillet with salt and pepper, sprinkle with flour, then dip in the beaten egg and cover with panko.

4. In a large pan, heat the oil and check the temperature with a little panko.

5. Fry the cutlets two by two for 6-8' (depending on the thickness of the meat). Turn the cutlets on each side, until the panko takes color.

6. Drain well, place the rice on a plate, put the cutlets on top and garnish with curry sauce!

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