Chicken Curry Katsu Parmigiana

Chicken parmigiana is delicious at the best of times, but when it crosses paths with curry katsu, the result is all kinds of extra. With this recipe for chicken curry katsu parmigiana up your sleeve, you’ll have an unexpected but delightful weeknight dinner to add to your repertoire.

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Chicken Curry Katsu Parmigiana

PREP TIME
10 minutes
COOK TIME
30 minutes
SERVES
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)

Steps
  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

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

  • Step 5

    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.

  • Step 6

    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.

  • Step 7

    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.

Hey Foodie. So glad you're here. Let's hav some fun making delicious food. Hey Foodie. So glad you're here. Let's hav some fun making delicious food.

What our customers say

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Winner winner chicken Parma dinner!

2024-05-03

This was a huge hit in our house and will likely be requested many more time! Crunchy, saucy & cheesy….mic drop!

Avatar for Shezbo
Shezbo

Yuummmm!

2024-03-03

So easy and yum. The whole family loved them.

We had them with home made chips on the side instead of the cabbage.

Will definitely go on the repeat menu.

Avatar for Cara
Cara

Recipes

2023-07-18

Tasty recipes that are presented perfectly.

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Frances

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