Japanese Curry Orzo with Chicken Katsu

In a large saucepan over medium heat, add the butter and oil, then let melt together.
Add the diced onion and cook for 5 to 6 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
Add the orzo to the saucepan and toast for 2 minutes, stirring frequently, until lightly golden.
Add the chicken broth, curry powder, and salt, then stir until combined.
Bring the mixture to a boil, then reduce the heat to low and cover the saucepan.
Simmer for 10 to 12 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.
Remove from heat and taste, adjusting salt as needed. If you like it spicy, add cayenne pepper to taste.

In a medium bowl, add the eggs, whole milk, ¼ teaspoon of the salt, and ¼ teaspoon of the black pepper, then whisk with a hand whisk until fully combined.
In a separate medium bowl, add the flour, ¼ teaspoon of the salt, and ¼ teaspoon of the black pepper, then whisk with a hand whisk until combined.
In a third medium bowl, add the panko breadcrumbs, ½ teaspoon of the salt, and ¼ teaspoon of the black pepper, then toss with a fork until combined.

Dredge each chicken thigh in the flour, shaking off any excess.
Dip the floured chicken into the egg wash, letting any excess drip off.
Press the chicken into the panko, coating both sides evenly.
In a large skillet over medium heat, add the vegetable oil until it reaches about half an inch deep, then heat until shimmering.
Add the chicken thighs to the skillet in a single layer, without overcrowding, and fry for 3 to 4 minutes per side, until golden brown and cooked through to an internal temperature of 165°F.
Transfer the chicken to a wire rack to drain any excess oil, then slice into strips.