Katsu Curry (Japanese Curry with Chicken Cutlet)

Season the chicken breasts with salt and pepper, then pound them gently to an even thickness for even cooking.

Prepare three shallow bowls: one with flour, one with the beaten eggs, and one with panko breadcrumbs.

Dredge each chicken breast in flour, then dip into the beaten egg, and finally coat thoroughly with panko breadcrumbs. Set aside.

In a large skillet or saucepan, heat 2-3 tablespoons of vegetable oil over medium heat. Add the sliced onion and sauté until softened, about 5 minutes.

Add the chopped carrots and potatoes to the onion, stirring for another 2-3 minutes.

Pour in the chicken or vegetable broth, then add the grated apple, curry powder, and garam masala. Stir to combine.

Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes until the vegetables are tender.

Meanwhile, in a separate small saucepan, melt the butter over medium heat. Add 3 tablespoons flour and cook, stirring constantly, until the roux turns golden, about 3-4 minutes.

Add the curry roux to the simmering curry sauce, mixing well to thicken.

Stir in Worcestershire sauce, soy sauce, ketchup, and sugar. Adjust seasoning as needed, and keep curry sauce warm while you fry the chicken.

In a deep skillet or saucepan, heat about 1 inch of vegetable oil to 350°F (175°C). Fry the breaded chicken cutlets until golden brown and cooked through, about 3-4 minutes per side.

Transfer the cutlets to a paper towel-lined plate to drain excess oil, then slice into strips.

To serve, place steamed rice on a plate, ladle generous curry sauce with vegetables over the rice, and arrange the sliced chicken cutlet on top.

Garnish with chopped parsley or scallions if desired. Serve immediately for best taste and texture.