A variation from the classic Japanese tonkatsu dish. I make mine with chicken and a curry sauce made with coconut milk. Serve with rice and a simple salad for me!
For the chicken
- sliced chicken breast
- flour
- egg
- panko breadcrumbs
- salt and pepper
- 5 spice seasoning – optional
For the sauce
- 1 onion chopped finely
- 1 clove garlic chopped finely
- olive oil or butter (I use olive oil)
- about 1/4 teaspoon each of turmeric, paprika and chili powder
- 1 tsp brown sugar
- 1 and 1/2 teaspoon of curry powder
- small squeeze of tomato puree
- generous pinch of garam masala if you have it
- salt and pepper
- can of coconut milk – if you don’t like it so rich do half a can and equivalent of the rest of the can with chicken stock
Preheat the oven to 400 degres
Make the sauce first by heating the olive oil in a pan and sauté the onion and garlic together with the paprika, curry, chili powder and sugar until translucent. Add the tomoto puree and the coconut milk and stir everything together. Add a pinch of garam masala and a touch of salt and pepper and simmer until cooked through. You can make the sauce ahead of time and set it aside, just warm it up later!
For the chicken, put the sliced chicken breasts on a cutting board and sprinkle with salt and pepper (and 5 spice if you wish). get your dredging station setup by putting some flour on a plate, eggs in a bowl whisked up, and Panko breadcrumbs on another plate. For each piece of chicken it goes.. flour… egg… Panko.. when you’re ready heat up a cast iron skillet with olive oil and pan fry the chicken until brown on both sides, placing them on a lined baking sheet once done.
Place into the oven to finish cooking through for about 10-15 minutes. Slice and garnish with cilantro!
