Description
Crispy cutlets served over rice, drizzled with rich Tonkatsu sauce, making for a satisfying and flavorful meal.
Ingredients
- 4 chicken cutlets or pork loin slices
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs
- Neutral oil for frying (canola or vegetable)
- 3 cups cooked white rice
- 1/2 cup Tonkatsu sauce
- Chopped parsley or green onions (optional)
Instructions
- Season the meat with salt and pepper. If the meat is thick, pound it to an even thickness.
- Set up three bowls: one with flour, one with beaten eggs, and another with panko.
- Dredge the meat in the flour, dip it in the egg, and then coat it with panko.
- Heat oil over medium-high heat. Fry the cutlets for 3–4 minutes per side until they are golden brown.
- Drain the cooked cutlets on a wire rack or paper towels.
- Fill bowls with cooked rice and top with sliced Katsu.
- Drizzle Tonkatsu sauce generously over the cutlets.
- Garnish with chopped herbs if desired. Serve hot and enjoy!
Notes
Ensure the oil is hot enough before frying for a crispy texture. For extra crunch, double-coat the cutlets. Experiment with different proteins or vegetables for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese