A few weekends ago, my friend M and I went to a pretty decent Japanese restaurant whose name I cant recall. It was there, in West Lafayette, this whole time and I had no idea. Though it made me happy to finally find a good asian restaurant in my town, it also made me crave some of the Japanese curry dishes I have had at the Curry House in LA. Specifically, it made me crave pork cutlet, smothered in spicy Japanese curry, sitting atop brilliantly white white rice.
I am still not certain where I found the time (I cant really recall when I made this dish), but I whipped up some Japanese curry, steamed some rice, made my own breadcrumbs, and learned how to properly coat a pork cutlet. Impressive, no?
The result was beautiful. The Japanese curry had its wonderful sheen and the pork cutlet was a golden brown and remained crunchy even after sitting in the curry sauce for a few minutes during the photo shoot. Best of all, it hit the spot!
Japanese Pork Cutlet Curry
2 bricks S&W hot curry
1 c. chicken broth
1 c. veggie broth
X c. water
2 cloves garlic
1/2 white onion
1/2 c. flour
1 c. bread crumbs*
1 t. cumin powder
4 pork cutlets**
salt & pepper
Slice the garlic and dice the onion. Saute both until translucent.***
Add the chicken and veggie broth. Once the liquid is hot dissolve the curry cubes (each package has 5 sections of curry cubes) by stirring continuously. Let simmer until the curry thickens.
Add water to get the consistency you prefer.
Combine the cumin and bread crumbs.
Heat 1 T. of oil in a skillet.
Season the pork cutlets with salt and pepper.
Coat the meat with flour then dip it in the egg. Push the cutlet into the bread crumbs on both sides to get the crumbs to stick and add it to the hot skillet. Brown on each side for 3 minutes.
Remove the cutlet from the pan and place on a drying rack until ready to eat. This will keep the coating crispy.
Pile rice on a plate, top with a pork cutlet, pour curry over the top, and serve.
*If you have the Japanese version of breadcrumbs available, panko, use that instead.
**If you are using pork chops, you will want to flatten them to about 1/4 inch with a kitchen mallet.
***You can add other things to the curry at this point. I have used carrots, apples, and sweet potatoes with a good deal of success.