Description
A crispy and flavorful Japanese dish featuring breaded pork cutlets, served with rice and tonkatsu sauce.
Ingredients
Scale
- 4 boneless pork chops (about 1/2 inch thick)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups cooked Japanese short-grain rice
- 1/4 cup tonkatsu sauce
- 1/4 cup shredded cabbage
- 1 tbsp vegetable oil (for frying)
Instructions
- Pat the pork chops dry with paper towels and season with salt and pepper.
- Dredge each pork chop in flour, shaking off excess.
- Dip the floured pork into beaten eggs, then coat with panko breadcrumbs.
- Heat oil in a pan over medium heat. Fry the pork until golden brown and cooked through (about 3-4 minutes per side).
- Remove and let rest on a wire rack for 2 minutes.
- Slice the pork into strips.
- Serve over a bowl of rice, drizzle with tonkatsu sauce, and top with shredded cabbage.
Notes
- For extra crispiness, double-fry the pork.
- Use store-bought or homemade tonkatsu sauce.
- Serve with pickled ginger for added flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Japanese katsu, tonkatsu sauce, pork cutlet, rice bowl, crispy pork