Ingredients
Scale
- 2 boneless chicken breasts or pork cutlets
- 1 cup panko bread crumbs
- 2 eggs
- 1 cup all-purpose flour
- Salt and pepper to taste
- Vegetable oil for frying
- Cooked jasmine rice or sushi rice
- Shredded cabbage or carrots for garnish
- Sesame seeds and chopped green onions for topping
Instructions
- Slice chicken breasts or pork cutlets into strips. Season with salt and pepper.
- Set up breading stations: one with flour, one with beaten eggs, and one with panko crumbs.
- Dredge meat in flour, dip in eggs, then coat with panko breadcrumbs.
- Heat vegetable oil in a skillet over medium-high heat. Fry breaded meat until golden and cooked through, about 3-4 minutes per side.
- Drain excess oil on paper towels. Slice if desired.
- To serve, place rice in bowls, top with sliced katsu, shredded vegetables, and drizzle with homemade tonkatsu sauce. Garnish with sesame seeds and green onions.
Notes
- Adjust cooking time based on thickness of the meat slices.
- Homemade tonkatsu sauce can be stored in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Frying
- Cuisine: Japanese
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg