Pat pork cutlets dry, season both sides with salt and pepper. Pound them to an even 1/2-inch thickness for quicker, more even cooking. Set up your breading station: one shallow dish with flour, one with beaten egg, and one with Panko. Dice the onion and carrot into small, uniform pieces. Mince garlic and grate the fresh ginger and apple.

Rinse rice under cold water until it runs clear, then combine with water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer. While rice cooks, heat 2 tablespoons of vegetable oil in a deep pot over medium heat. Add diced onion and carrot, sauté until softened, about 5-7 minutes.

Add minced garlic, grated ginger, and curry powder to the sautéed vegetables. Stir constantly for 1 minute until fragrant. Pour in chicken broth, soy sauce, honey, and grated apple. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it cook, stirring occasionally, to allow flavors to meld.

Heat 3 cups of vegetable oil in a large frying pan or Dutch oven to 350°F (175°C). Dredge each pork cutlet in flour, shaking off excess, then dip in egg, letting excess drip off, and finally coat thoroughly in Panko. Carefully place 1-2 cutlets into the hot oil (do not overcrowd) and fry for 3-4 minutes per side until golden brown and cooked through (internal temperature 145°F/63°C). Transfer to a wire rack to drain.

Fluff the rested rice with a fork. Slice each pork katsu cutlet into 1-inch strips. To serve, mound a generous portion of rice on each plate, ladle a good amount of the warm curry sauce over one side of the rice, and arrange the sliced katsu next to or on top of the curry. Garnish with fukujinzuke and chopped green onions if desired. Serve immediately!