Curry Pork Cutlet

If you lay everything out, it is easy as 1, 2, 3!

Season the panko with fresh cracked pepper and a sprinkle of salt.

To ensure that the panko stick to the pork cutlets, I coat it with corn starch.  Shake off excess starch before...

dunking it into the egg.

Then evenly coat it in the panko, I like to coat every cutlet before I start frying.  I use to coat a few and then fry them.  Coat the rest while frying.  This have proven dangerous for me because my attention is divided and I am trying to juggle frying and coating.  Trying to keep the meat from burning and trying not to burn myself in the process.  So now I coat everything so I can pour all my attention into just frying the meat.

Pan fry it to a golden brown.

Place them on paper towels after and place another on top of the cutlets to soak up the extra oil.

This Curry sauce taste exactly like the curry that you get in the Bento box in the Japanese supermarket. The instruction in the back of the box states to boil the pouch in water but I rather take the curry out of the pouch and warm it in a pan.  I am too accident prone to handle a hot pouch and I usually warm it in the pan that I cooked rice in.

 Serve the pork and curry with white rice! I love this meal, it is so tasty.  It is not exactly healthy because of the amount of oil you need to fry all the cutlets.  I also do the same with chicken cutlets and serve it with this curry sauce.