Description
A comforting Japanese dish featuring crispy katsu cutlets on a bed of rice, drizzled with savory tonkatsu sauce.
Ingredients
- 4 pork loin cutlets
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- Salt and pepper to taste
- 2 cups cooked rice
- 1/2 cup tonkatsu sauce
- Vegetable oil for frying
- Optional toppings: sliced green onions, pickled ginger
Instructions
- Prepare the cutlets: Season the pork cutlets generously with salt and pepper.
- Breading process: Dredge each cutlet in flour, dip in beaten eggs, and coat with panko breadcrumbs.
- Heat the oil: Heat about 1/2 inch of vegetable oil in a skillet over medium heat.
- Fry the cutlets: Add the breaded cutlets to the hot oil, frying for 3-4 minutes on each side.
- Drain the cutlets: Remove from the pan and place on paper towels to drain.
- Assemble the bowls: Serve each cutlet over rice and drizzle with tonkatsu sauce.
- Garnish: Add sliced green onions and pickled ginger as desired.
Notes
For even cooking, pound the cutlets to a uniform thickness before breading. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese