![[Image: katsu.jpg]](http://i695.photobucket.com/albums/vv312/KaelWolfcry/katsu.jpg)
I had tried to make my own curry roux but it didn't turn out how I liked, so I've adapted the recipe to include packaged curry roux. It's just easier. XD Also this would work with boneless skinless chicken breast cutlets!
Pork Katsu Kare
recipe follows
INGREDIENTS
1 lb. boneless pork chops
1 pkg curry roux, finely chopped
1 potato, washed, peeled and grated
1 or 2 carrots, washed, peeled and grated
1 large onion, grated
1/2 apple, washed, cored and grated
1 cup panko breadcrumbs
3 eggs
2 cups all-purpose flour
salt and pepper
olive oil
vegetable oil
3 cloves garlic, grated
1/2 tsp. ginger
approx 2 cups water
your favorite rice
Lightly coat bottom of a sauce pot with olive oil and warm. Once oil is at temperature, sautee the garlic and ginger until fragrant. Sautee grated onion, carrot and potato together until lightly coated and fragrant, about four or five minutes.
Pour water in to pot and bring to a boil. Once boiling, reduce to a simmer and stir in the curry roux. Stir and let simmer for about 10 to 15 minutes or until curry is thick.
In a fryer or large iron skillet, pour approximately 1 1/2 inches of vegetable oil and heat to medium. Lightly salt and pepper the pork chops on both sides. Dredge pork in flour, then dip in egg, then coat with panko. Drop your breaded porkchops in to fryer and fry until golden brown. Place on a rack with paper towels beneath to drain and cool.
Stir in grated apple in to curry and let simmer for another minute or two. At this point your curry should be at the state you want it to be--if you like thinner curry, add some water.
Serve your favorite rice on one side of dish. Cut pork chop into strips and place alongside rice. Pour curry on other side, making sure some drenches the pork strips. Serve hot.
