Creating Japanese Katsu Curry can be a delightful experience if you follow these simple steps:

1. Prepare the Cutlets: Season the pork chops or chicken breasts with salt and pepper on both sides.
2. Set Up Breading Station: Place flour, beaten eggs, and panko breadcrumbs in separate shallow dishes.
3. Bread the Cutlets: Dredge each cutlet in flour, dip in egg, and coat with panko breadcrumbs until fully covered.
4. Heat Oil: In a large skillet, heat about 1/2 inch of vegetable oil over medium heat until hot.
5. Fry the Cutlets: Carefully place the breaded cutlets in the hot oil and fry for about 4-5 minutes on each side, or until golden brown. Remove and drain on paper towels.
6. Prepare the Curry Sauce: In a separate pot, sauté the diced onion until translucent. Add the sliced carrots and potatoes, and sauté for a few minutes.
7. Add Broth: Pour in the chicken or vegetable broth and bring to a boil. Reduce heat and simmer until the vegetables are tender.
8. Add Curry Roux: Break the curry roux into pieces and add it to the pot. Stir until fully dissolved and the sauce thickens.
9. Slice the Cutlets: Once the cutlets are cooked, slice them into strips.
10. Assemble: Serve the cooked rice on plates, top with curry sauce, and arrange the sliced cutlets on the side.

These steps will guide you in creating this incredible dish effortlessly.