No results to search

Chicken Curry Katsu Parmigiana | Marion's Kitchen

Name: Chicken Curry Katsu Parmigiana | Marion's Kitchen
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 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; ¾ 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)

Prep Time

10m

Cook Time

30m

Total Time

40m

This Chicken Curry Katsu Parmigiana recipe features crispy chicken fillets topped with a rich Japanese curry sauce and melted mozzarella. Served with pickled ginger and shredded cabbage, it's a fusion of Japanese and Italian flavors that will satisfy your craving for something hearty and comforting.

Recipe Options

Ingredients

Servings: 4

Scale:

Scale

0.25

0.5

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

1/4 cup plain (all-purpose) flour

1 tbsp Japanese curry powder

1/3 cup ketchup (tomato sauce)

1 tsp garam masala (or extra curry powder)

Place the chicken pieces on a chopping board and cover with a sheet of baking (parchment) paper. Use a rolling pin to flatten the pieces out slightly, then season both sides with salt.

Place the flour, eggs and breadcrumbs in separate large bowls or trays. Coat each piece of chicken in flour, then egg and then in the breadcrumbs until evenly coated.

Heat about a 2cm (just under 1 inch) depth of oil in the bottom of a large frying pan over medium-high heat. When the oil is hot, add the cutlets (do this in batches if necessary) and cook for about 4 minutes each side or until the cutlets are golden and the chicken is cooked through. While the chicken is cooking, preheat the oven grill on the highest setting.

Transfer the cooked chicken pieces to a paper towel to drain and season with a little salt while warm.

For the Japanese curry sauce, heat a pan over high heat. Add the butter to the pan. When the butter is starting to foam, add the flour. Cook, stirring, for 1 minute or until the mixture bubbles. Stir in the curry powder. Remove from heat and gradually whisk in 1 cup water.

Return to medium heat and add the apple juice, ketchup, soy sauce, star anise, cinnamon and garam masala (or extra curry powder). Cook, stirring, until the mixture thickens. Simmer for 5 minutes to allow the flavours to develop.

Place the chicken cutlets on a baking tray. Top each chicken cutlet with curry sauce and cheese. Place under the grill for 2–3 minutes or until the cheese is melted and golden. Transfer to a serving plate and sprinkle with parsley. Slice into strips, then serve with pickled cabbage and ginger on the side.

Chicken Curry Katsu Parmigiana | Marion's Kitchen

Ingredients

Japanese Curry Sauce

Steps

Nutrition Facts

Chicken Curry Katsu Parmigiana | Marion's Kitchen

Ingredients

Japanese Curry Sauce

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts