Chicken Katsu Curry with Jasmine Rice

Gently pound the chicken breast fillets flat, season with salt and pepper.

Dredge the meat successively in a little flour (optional), the beaten eggs, and finally in the panko breadcrumbs, pressing the breading firmly.

Heat plenty of oil in a pan and fry the chicken breast fillets over medium heat for approx. 3–4 minutes on each side until golden brown and crispy. Drain on kitchen paper.