Quote Originally Posted by Sir C View Post
It’s better made with a pork loin, obviously, and should be served with chips. I occasionally crave that curry powder taste and the Katsu curry satisfies such desires perfectly. In short, I make it once a month. I can’t imagine ordering it in a restaurant, mind.
Chips make sense. Essentially, you're making a Milanese. I mean, you're then putting curry sauce on it, which is perverted and wrong, but what a man chooses to do in his own kitchen is no affair of mine, so I shan't judge.

By they way: chips. I have come to the conclusion that all this triple frying is unnecessary. I have achieved much the best results by first par-boiling the cut chips in just plain water.