Chicken Katsu Curry

1. Pound chicken breasts to an even 1/2-inch thickness. Season with salt and pepper. 2. Set up a breading station: one plate with flour, one with beaten egg, and one with panko. 3. Dredge chicken in flour, then dip in egg, then coat thoroughly in panko. Gently press panko onto chicken. 4. Heat 1 inch of oil in a large skillet to 350°F (175°C). Fry chicken for 4-6 minutes per side, until golden brown and cooked through. Drain on a wire rack. 5. In a separate pot, sauté onion, carrot, and potato in a little oil for 5 minutes. Add water and bring to a boil. Simmer for 10-15 minutes until vegetables are tender. 6. Break curry roux into squares and add to the pot. Stir until completely dissolved and the sauce thickens. 7. Slice chicken katsu into strips. Serve over rice and generously ladle curry sauce over the katsu and rice.