Japanese Chicken Katsu Curry

Prepare the chicken: Halve each chicken breast horizontally to create four thinner cutlets. Season both sides of the chicken cutlets with 1/2 teaspoon of salt.

Set up a breading station: Place the flour in a shallow dish, the beaten egg in another, and the panko breadcrumbs in a third. Dredge each chicken cutlet first in flour, shaking off excess, then dip in egg, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere.

Cook the chicken katsu: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once hot, carefully place the breaded chicken cutlets in the skillet. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Remove from skillet and place on a wire rack to drain excess oil.

Prepare the curry sauce: While the chicken cooks, bring 2 cups of water to a boil in a medium saucepan. Reduce heat to low, then break the Japanese curry roux into pieces and add to the water. Stir constantly until the roux is completely dissolved and the sauce thickens, about 5-7 minutes.

Assemble the dish: Slice each chicken katsu cutlet into 1-inch strips. Serve the cooked short-grain rice on plates, top with the sliced chicken katsu, and generously ladle the warm curry sauce over the chicken and rice.

Serve immediately and enjoy this comforting Japanese meal.