Preparation Steps

• Place each pork cutlet between two sheets of plastic wrap and pound to about 0.5-inch thickness. Season with salt and pepper.
• Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
• Dredge each cutlet in flour, then dip in egg, and finally coat with panko breadcrumbs.
• Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded cutlets for 3-4 minutes per side, or until golden brown and cooked through.
• Remove the cutlets from the skillet and set aside. Let the cutlets rest on a wire rack to keep them crispy.
• In a large saucepan, heat the remaining vegetable oil. Add the chopped onion and cook until softened, about 5 minutes.
• Add the minced garlic and curry powder and cook for another minute until fragrant.
• Pour in the chicken broth, soy sauce, Worcestershire sauce, and honey. Bring to a simmer.
• In a small bowl, whisk together the cornstarch and water to create a slurry. Add the slurry to the simmering sauce and cook until thickened.
• To serve, place a portion of cooked white rice in a bowl. Top with a katsu cutlet, sliced into strips, and generously pour curry sauce over the top.