1) Start the rice
Get your rice cooking first. This recipe moves fast once the oil heats up, and you want rice ready to catch the curry. Make it however you usually do, or cook 1 cup rice with water according to the package directions.
2) Build the curry base
Heat 1 tablespoon oil in a medium saucepan over medium heat. Add onion and carrot with a pinch of salt. Cook, stirring occasionally, until the onion softens and starts to turn lightly golden, about 8 to 10 minutes.
Add garlic and ginger and cook 30 seconds, just until fragrant.
3) Simmer and thicken
Pour in the stock or water. Bring to a gentle simmer and cook 10 minutes, or until the carrots are tender.
Turn heat to low. Break in the curry roux and stir until fully melted and smooth. Simmer 3 to 5 minutes until thick and glossy. Stir in soy sauce and honey or apple if using. Taste and adjust.
If the curry gets too thick, loosen it with a splash of water or stock. If it's too thin, simmer uncovered a few more minutes until it reduces to your liking.
Keep warm on low, stirring occasionally.
4) Prep the pork
Pat pork chops dry. Pound to an even thickness, about 1/2 inch (a zip-top bag over the pork keeps things tidy). Season both sides with salt and pepper.
5) Bread the cutlets
Set up three shallow bowls: flour in one, eggs beaten with milk or water in the second, panko in the third.
Dredge pork in flour and shake off excess. Dip in egg. Press firmly into panko on both sides. Let the breaded cutlets sit 5 minutes so the coating sets.
6) Fry until crisp
Heat 1/2 inch oil in a large skillet over medium to medium-high heat until it reaches about 340°F to 350°F. If you don't have a thermometer, test with a pinch of panko. It should sizzle actively right away.
Fry 1 to 2 cutlets at a time so you don't crowd the pan. Cook about 3 to 4 minutes per side, until deep golden brown and the pork hits 145°F in the thickest part. If you like a little extra margin (or your chops are thicker than 1/2 inch), cook to 150°F, then rest.
Transfer to a wire rack or paper-towel-lined plate and sprinkle with a tiny pinch of salt while hot. Let the oil come back to temperature between batches, and skim out loose crumbs if they're getting too dark so they don't cling and burn.
7) Slice and serve
Let the katsu rest 3 to 5 minutes, then slice into strips. Plate rice, ladle curry sauce alongside or over the rice, and set the sliced katsu on top to keep it crunchy. Serve with shredded cabbage and lemon if you like.
