Description
A delightful and comforting meal featuring crispy pork cutlets served over fluffy rice with fresh vegetables and tonkatsu sauce.
Ingredients
Scale
- Boneless pork cutlets
- Panko breadcrumbs
- All-purpose flour
- 2 eggs (beaten)
- Tonkatsu sauce
- Cooked white rice (preferably short-grain)
- Fresh vegetables (shredded cabbage, julienned carrots, or cucumber)
- Salt and pepper to taste
- Oil for frying (vegetable or canola)
Instructions
- Season the pork cutlets generously with salt and pepper.
- Dredge each cutlet in flour, shaking off the excess.
- Dip the cutlet in beaten eggs, coating it evenly.
- Transfer the cutlet to a dish filled with panko breadcrumbs, ensuring it’s evenly coated.
- Heat oil in a large skillet over medium heat.
- Fry the cutlets for 4-5 minutes on each side until golden brown and cooked through.
- Remove the cutlets and let excess oil drip off, then slice into strips.
- Serve the sliced cutlets over a bed of cooked rice.
- Drizzle with tonkatsu sauce and garnish with fresh vegetables.
Notes
Feel free to customize your katsu bowls with seasonal vegetables or protein substitutes like chicken or tofu.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg