Katsu curry Parnassian

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Step 1

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

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

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

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

Step 5

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 1/3 cup water.

Step 6

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

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.