Chicken Katsu Curry

Season the pounded chicken breasts on both sides with salt.
Set up a breading station: flour in one shallow bowl, beaten eggs in a second, and panko in a third.
Dredge each chicken breast in flour, shaking off excess, dip in egg, then press firmly into panko to coat evenly on both sides.
Heat the vegetable oil in a large skillet over medium heat until a breadcrumb sizzles immediately when dropped in.
Fry the cutlets for 4 to 5 minutes per side until deep golden brown and crisp, and the internal temperature reaches 165F; drain on a wire rack.
While the chicken fries, start the curry sauce: melt the butter in a separate saucepan over medium heat, then add the onion and carrots and cook for 6 to 8 minutes until softened.
Sprinkle the flour and curry powder over the vegetables and stir constantly for 1 minute to cook off the raw flour taste.
Slowly whisk in the chicken broth, a little at a time, to avoid lumps, then add the soy sauce, honey, and grated apple if using.
Simmer the sauce for 10 to 12 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
Taste the sauce and adjust with more soy sauce or honey for balance between savory and sweet.
Slice the fried chicken cutlets into thick strips and fan them out over bowls of steamed rice.
Ladle the warm curry sauce generously over the chicken and rice and serve immediately while the cutlets are still crisp.