Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp vegetable oil
- 2 cups Japanese curry roux (store-bought or homemade)
- 1 onion, sliced
- 1 carrot, diced
- 1 potato, diced
- 2 cups water or broth
Instructions
- Pound chicken breasts to an even thickness.
- Season with salt and pepper.
- Coat in flour, dip in egg, then press into panko.
- Fry in oil until golden brown and cooked through.
- In a pot, sauté onions, carrots, and potatoes.
- Add water or broth and bring to a boil.
- Stir in curry roux until fully dissolved.
- Simmer until vegetables are tender.
- Slice chicken and serve over rice with curry sauce.
Notes
- Use fresh panko for extra crispiness.
- Adjust curry roux amount for desired thickness.
- Serve with pickled vegetables for balance.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
- Diet: Low Lactose
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 8g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 6g
- Protein: 42g
- Cholesterol: 180mg