Season chicken with salt and pepper.

Dredge chicken in flour, dip in beaten egg, then coat thoroughly with panko.

Fry chicken in shallow oil until golden and cooked through, then rest on a rack.

Saute onion, carrot, and potato until the onion softens.

Add chicken stock and simmer until vegetables are tender.

Stir in curry roux until glossy and thick.

Slice the katsu and serve over rice with curry sauce.