Chicken Katsudon

Directions

1. Place each chicken breat between two sheets of cling film and gently pound with a rolling pin until 1.5cm thick.
2. Coat each chicken breasts in flour, then dip into the beaten eggs, and finally coat with panko breadcrumbs, pressing gently to adhere.
3. Heat about 1cm of vegetable oil in a frying pan over medium heat. Fry the chicken for 4-5 minutes per side, or until golden brown and cooked through. Drain on kitchen paper and slice into strips.
4. In a separate pan, heat the Yutaka Japanese Curry Sauce according to the packet instructions. Add the sliced onion and simmer for 2-3 minutes until the onion is softened.
5. Place the sliced chicken katsu into the pan, then pour the beated eggs evenly over the top. Cover with a lid and cooked for 1-2 minutes until the egg is just set but still slighly runny.
6. To serve, spoon the mixture over bowls of steamed rice. Garnish with sliced spring onion and serve immediately.