japanese

Katsu Curry with Chicken Cutlet and Quick Pickled Cabbage

This simmered dish pairs chicken breast with Japanese curry sauce prepared, green cabbage shredded and panko breadcrumbs. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

39 g Protein

73 g Carbohydrates

21 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

116g chicken breast 123 kcal
19g panko breadcrumbs 75 kcal
10g all purpose flour 36 kcal
32g egg 46 kcal
12g neutral oil 106 kcal
116g Japanese curry sauce prepared 104 kcal
26g water 0 kcal
110g cooked short grain rice 143 kcal
65g green cabbage shredded 16 kcal
6g rice vinegar 1 kcal

Cooking instructions

chicken breastpanko breadcrumbsall purpose flouregg
Season chicken with salt. Coat with flour, dip in beaten egg, then press into panko to cover.
neutral oil
Heat neutral oil in a small skillet over medium. Fry cutlet 3-4 minutes per side until golden and cooked through; drain on a rack or paper towel.
Japanese curry sauce preparedwater
In a small saucepan, warm curry sauce until simmering; add water to adjust thickness if needed.
green cabbage shreddedrice vinegar
Toss shredded cabbage with rice vinegar and a pinch of salt for a quick pickle.
Japanese curry sauce preparedgreen cabbage shredded
Slice the cutlet. Serve with rice, curry sauce, and pickled cabbage.