Description
A delicious Japanese dish featuring crispy breaded cutlets served over rice with savory tonkatsu sauce.
Ingredients
Scale
- 2 boneless pork chops (or chicken breasts)
- 1 cup panko breadcrumbs
- 1 egg
- 1/4 cup flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup cooked white rice
- 1/4 cup tonkatsu sauce
- 1 tbsp vegetable oil
Instructions
- Pound the pork chops to 1/2 inch thickness.
- Season with salt and pepper.
- Coat each chop in flour, then egg, then panko.
- Heat oil in a pan over medium heat.
- Fry cutlets for 3-4 minutes per side until golden brown.
- Drain on paper towels.
- Slice cutlets and arrange over rice.
- Drizzle with tonkatsu sauce.
Notes
- Use chicken if you prefer.
- Serve with shredded cabbage.
- Adjust frying time based on thickness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 8g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg
Keywords: Japanese katsu, tonkatsu, pork cutlet, rice bowl