You'll see that the panko crumbs in the back are already a tan color. That's because I toasted them in a pan with a little bit of oil. Since these pork cutlets were going to be baked I wanted to make sure I got the same color on the breading as I would if I were to deep-fry the cutlets. Plus it's a little bit healthier. I added a little bit of paprika to add to the color.
I baked the cutlets at 350 for 20 minutes. The breading only browned a little bit more but not too much. So when you are toasting the crumbs in the pan go ahead and toast until golden.
I have never made curry sauce from scratch but it will be my next project some time in the future. Instead of curry from scratch I got curry blocks from an Asian grocery store. The brand I got was pretty good: S&B mild. All you really have to do is boil vegetables of your choice and add the blocks once your vegetables are tender.
And there you have it! Katsu curry with caramelized onions. The onions really bring another level of comfort to the dish. I highly recommend adding it to your curry. I know I was very vague with the instructions but I really just wanted to highlight how good curry is with caramelized onions. So below is a recipe for you to try. Try adding it to other foods!
1-2 tablespoons of butter
Melt butter in a pan on medium high. Once almost melted add the onions. Cook the onions until they are dark brown on the edges, then lower heat to low. Continue cooking until they have "caramel hue."