Description
Delicious crispy breaded pork cutlets served over fluffy rice, creating a comforting and satisfying meal.
Ingredients
- 4 pork cutlets
- 1 cup panko breadcrumbs
- 1/2 cup flour
- 2 eggs, beaten
- 1/4 cup tonkatsu sauce
- 2 cups cooked rice
- Vegetable oil for frying
- Salt to taste
- Pepper to taste
Instructions
- Season the pork cutlets with salt and pepper.
- Dredge the cutlets in flour, dip in beaten eggs, then coat with panko breadcrumbs.
- Heat vegetable oil in a pan over medium heat.
- Fry the breaded cutlets until golden brown and cooked through, about 3-4 minutes per side.
- Remove from the pan and drain on paper towels.
- Slice the cutlets and serve them over a bed of fluffy rice.
- Drizzle with tonkatsu sauce and enjoy!
Notes
Serve Katsu Bowls hot with pickled vegetables or green onions for garnish. Store leftovers in separate airtight containers for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese