Description

Chicken Curry Katsu Parmigiana is a delightful fusion dish that combines the crispy, golden-breaded chicken cutlets of Japanese katsu with a rich, flavorful Japanese curry sauce, all topped with melted mozzarella cheese and served under a grill to achieve a perfect golden finish. This dish presents a unique blend of crispy texture, savory curry notes, and gooey cheese, complemented by fresh parsley, pickled ginger, and shredded cabbage for a complete meal experience.

Ingredients

Scale

Chicken Cutlets

2 chicken breast fillets, halved lengthways
1 cup plain (all-purpose) flour
2 eggs, lightly whisked
2 cups panko breadcrumbs
Vegetable oil, for shallow-frying
200g (7 oz) grated mozzarella
Finely chopped parsley
Pickled ginger, to serve
Finely shredded cabbage, to serve
Sea salt

Japanese Curry Sauce

50g (1.7oz) butter
1/4 cup plain (all-purpose) flour
1 tbsp Japanese curry powder
3/4 cup apple juice
1/3 cup ketchup (tomato sauce)
2 tbsp soy sauce
2 whole star anise
1 cinnamon stick
1 tsp garam masala (or extra curry powder)

Instructions

Prepare the Chicken: Place the chicken breast pieces on a chopping board and cover them with a sheet of baking parchment paper. Use a rolling pin to gently flatten the pieces slightly for even cooking, then season both sides evenly with sea salt.
Bread the Chicken: Set out three separate large bowls or trays with the flour, lightly whisked eggs, and panko breadcrumbs. Dredge each chicken piece first in the flour, coating it thoroughly, then dip into the egg mixture, and finally cover evenly in breadcrumbs to create a robust breading layer.
Shallow Fry the Cutlets: Heat about 2cm (just under 1 inch) of vegetable oil in a large frying pan over medium-high heat until hot. Add the chicken cutlets carefully, cooking in batches if needed to avoid overcrowding. Fry each side for approximately 4 minutes until the breading is golden brown and the chicken is fully cooked through.
Drain and Season: Remove the fried chicken cutlets and place them on paper towels to drain excess oil. While still warm, sprinkle a little sea salt over them to enhance flavor.
Make the Japanese Curry Sauce: In a separate pan over high heat, add the butter and let it melt and begin to foam. Quickly add the flour and stir continuously, cooking for about 1 minute until the mixture bubbles and forms a roux. Stir in the Japanese curry powder, then remove from heat. Gradually whisk in 1 cup of water until smooth.
Simmer the Sauce: Return the pan to medium heat and add apple juice, ketchup, soy sauce, star anise, cinnamon stick, and garam masala or additional curry powder. Stir continuously until the sauce thickens and then reduce to a simmer for 5 minutes to let all the flavors meld together.
Assemble and Grill: Place the fried chicken cutlets on a baking tray. Spoon a generous amount of the hot curry sauce over each, then top with grated mozzarella cheese. Place the tray under the preheated oven grill on the highest setting for 2 to 3 minutes until the cheese melts and turns golden brown.
Serve: Transfer the chicken katsu parmigiana to a serving plate, sprinkle with finely chopped parsley, and cut into strips if desired. Serve alongside pickled ginger and finely shredded cabbage for a fresh, tangy contrast.

Notes

The chicken breast cutlets can be flattened to an even thickness to ensure they cook evenly.
Panko breadcrumbs provide the signature light, crispy texture essential to this dish.
Use a neutral vegetable oil with a high smoke point for best shallow frying results.
Adjust the heat of the curry sauce by modifying the amount of Japanese curry powder or garam masala as desired.
Make sure to preheat the grill fully before placing the cutlets in to achieve a nicely browned cheese topping.
Serve immediately to enjoy the contrast between crispy chicken, rich sauce, and melted cheese.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Frying
Cuisine: Japanese Fusion

Keywords: Chicken Katsu, Japanese Curry, Katsu Parmigiana, Crispy Chicken, Japanese Curry Sauce, Fried Chicken Cutlets