Description
Warm and simple Japanese Katsu Bowls made with crispy pork cutlets served on soft rice, drizzled with tangy tonkatsu sauce.
Ingredients
- 2 pork cutlets
- 1 cup panko breadcrumbs
- 1/2 cup flour
- 2 eggs, beaten
- 1/2 cup tonkatsu sauce
- 2 cups cooked rice
- 2 green onions, sliced
- 1/4 cup vegetable oil
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Prepare the rice according to package instructions.
- Season the pork cutlets with salt and pepper.
- Set up a breading station with three plates: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each pork cutlet in flour, dip in egg, and coat with panko breadcrumbs.
- Heat vegetable oil in a large skillet over medium-high heat.
- Fry the breaded pork cutlets for about 3-4 minutes on each side until golden brown and cooked through.
- Remove from skillet and drain on paper towels.
- Slice the cutlets and serve them over a bed of fluffy rice.
- Drizzle with tonkatsu sauce and garnish with sliced green onions. Enjoy!
Notes
Pat the pork dry before seasoning and do not crowd the pan when frying for the best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese