Description
Crispy breaded pork cutlets served over rice with vegetables and homemade tonkatsu sauce, a popular Japanese comfort dish.
Ingredients
Scale
- 4 boneless pork chops
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- 1/2 cup tonkatsu sauce
- 2 cups cooked rice
- 1 cup shredded cabbage
- 1 carrot, julienned
- Vegetable oil for frying
- Salt and pepper to taste
Instructions
- Pound the pork chops to 1/2 inch thickness and season with salt and pepper.
- Dredge each pork chop in flour, then dip in beaten eggs, and coat with panko breadcrumbs.
- Heat vegetable oil in a frying pan over medium heat and fry the pork chops until golden brown and cooked through, about 4-5 minutes per side.
- Remove from oil and drain on paper towels, then slice into strips.
- Assemble bowls by placing cooked rice at the bottom, add shredded cabbage and julienned carrot, top with sliced pork, and drizzle with tonkatsu sauce.
- Serve immediately.
Notes
For a vegetarian version, substitute pork with tofu or eggplant. Ensure oil is hot to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Japanese
Nutrition
- Calories: 650
- Sugar: 5g
- Fat: 35g
- Carbohydrates: 45g
- Protein: 40g