For the curry sauce: add oil in hot pan, then cook the onion until half soften, add in carrot, potato and water, cook for about 8 minutes or until all ingredients soften. Then add in Japanese curry cubes, mix well.

Season the pork cutlets with salt and pepper.

Coat the pork with some flour, then some beaten egg, then panko

Fry in around 170C oil until golden of both sides.

You can also bake the pork cutlet in oven at 200C for 20 minutes (lightly heat the panko in a dry pan until golden)