In a large pot over medium high heat, add 1 tablespoon olive oil or butter.

Add the chopped carrots, onion, potato, garlic, and ginger. Sauté for 4-5 minutes.

Add the chicken broth, Worcestershire sauce, honey, apple cider vinegar, and curry powder. Stir to combine. Bring to a boil, then cover with the pot lid to simmer 10-15 minutes, until carrots are fork-tender.

Remove from heat to slightly cool. Carefully transfer the mixture to a high speed blender to pulse until smooth. Season with salt and black pepper to taste.

Set up your battering station with three bowls. In the first bowl, add the flour. In the second bowl, add the egg to whisk until smooth. In the third bowl, add the panic breadcrumbs.

Add the chicken breasts sliced in half lengthwise to a large resealable bag. Gently pound with a wooden pounder or kitchen mallet until ¼" thick. This also helps tenderize the meat.

Working one chicken piece at a time, dredge through the flour, then coat in the beaten egg, then the panko breadcrumbs. Press the breadcrumbs into the chicken to ensure it well-coated.

Add enough olive oil to a sauté pan over medium heat to be ¼" deep. Once glistening, about 5-7 minutes, add the breaded chicken pieces to cook 5-6 minutes on each side, until deeply golden. Remove with tongs to place on a paper towel lined plate to remove any excess oils.

Slice the chicken cutlets into bite-sized strips.

Serve the Katsu Curry with cooked rice and the chicken cutlets. Garnish with thinly sliced radishes and scallions, if desired. Enjoy!