Your comment isn't making sense. I don't understand how you reached the conclusion that カレーパン itself has to be the katsu. The common denominator in all of those is a standalone pork cutlet used somewhere, either flavored with curry sauce and sandwiched or enclosed inside the buns then fried again. All カレーパン with curry filling is by default battered and deep fried. Non-fried カレーパン are very rare exceptions, and noting the fact that one is fried don't make sense.
You're also ignoring problematic British use of "katsu" incorrectly applied[1] to the Japanese interpretation of RN curry, which has been a bit of an ongoing issue for a while(along Brits trying to stick parboiling method for short grain rice that completely ruins it). From [2]:
> Katsu curry (...) is a Japanese dish consisting of tonkatsu (pork cutlet) served with Japanese rice and curry.
> In Japan, the name refers exclusively to a dish of curry served with a cutlet.
This is just BBC trying to pull its "fish means potatoes" like it always does. There are no more lines inbetween to read here.
1: https://web.archive.org/web/20210517025549/https://soranews2...
2: https://en.wikipedia.org/wiki/Katsu_curry