Description
Crispy Japanese pork cutlets served over rice with tonkatsu sauce, a simple and satisfying meal.
Ingredients
Scale
- 2 pork loin chops (about 1/2 inch thick)
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups cooked short-grain rice
- 1/4 cup tonkatsu sauce
- 2 cups shredded cabbage
- 2 tbsp vegetable oil
Instructions
- Season pork chops with salt and pepper.
- Coat each chop in flour, then dip in beaten egg, and press into panko.
- Heat oil in a pan over medium heat. Fry chops for 3-4 minutes per side until golden.
- Drain on paper towels, then slice into strips.
- Divide rice between bowls. Top with cabbage and pork.
- Drizzle with tonkatsu sauce.
Notes
- Use thin-cut pork for faster cooking.
- Double-fry for extra crispiness.
- Serve immediately for best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 720
- Sugar: 8g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 82g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 145mg
Keywords: katsu, tonkatsu, japanese pork cutlet, rice bowl