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In a large pot or skillet, add butter and melt on medium heat.
Add chopped carrots, onion, garlic, and ginger. Sauté until onions are translucent.
Stir in chicken broth, Worcestershire sauce, honey, apple cider vinegar, and gold curry pods. Bring to a boil and then let simmer on low heat for 10 minutes.
Cut chicken breasts in half lengthwise and then pound until about ¼ inch thick.
Grab three bowls and add flour, salt and pepper to the first, whisk eggs in the second, and pour panko bread crumbs into the third. This is your battering set up!
Dredge the chicken in flour, dip into the eggs, and then cover in bread crumbs. Ensure that each layer covers the whole cutlet.
Heat the oil in a large skillet, you want it to be about ¼" deep. When the oil is hot. Add the chicken breasts and cook for about 5 minutes on each side until they are golden and crispy.
Slice the cutlets into thin crispy strips.
Make a bed of rice or mashed potatoes and pour the Katsu curry over top.
Place the sliced cutlets on top and garnish with green onions!