Description
Crispy fried cutlets served over fluffy rice and drizzled with tangy tonkatsu sauce, bringing comfort and satisfaction to any occasion.
Ingredients
Scale
- 4 Pork cutlets (or chicken cutlets)
- Salt and pepper
- 1 cup Flour
- 2 Eggs, beaten
- 1 cup Panko breadcrumbs
- Vegetable oil (for frying)
- 4 cups Cooked rice
- 1/2 cup Tonkatsu sauce
- Green onions (for garnish, optional)
- Pickled ginger (optional)
Instructions
- Season the pork or chicken cutlets with salt and pepper.
- Create your breading station: place flour in one dish, beaten eggs in another, and panko breadcrumbs in a third.
- Dredge each cutlet in flour, ensuring it’s fully coated, then dip it into the egg wash, and finally, coat it with panko breadcrumbs.
- Heat vegetable oil in a pan over medium heat, about 1/4 inch deep.
- Fry the cutlets until golden brown, about 3-4 minutes on each side.
- Remove the cutlets and let them drain on paper towels.
- Serve the crispy cutlets over rice, drizzled with tonkatsu sauce, and garnish with green onions and pickled ginger.
Notes
For a healthier version, consider baking the breaded cutlets at 400°F (200°C) instead of frying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 600mg
- Fat: 29g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 250mg