Description
A delicious and comforting Japanese Katsu Bowl made with crispy cutlets and served with tangy tonkatsu sauce, perfect for quick weeknight dinners.
Ingredients
Scale
- Boneless pork cutlets
- Salt and pepper
- All-purpose flour
- 1 large egg
- Panko breadcrumbs
- Oil for frying
- Cooked rice
- Tonkatsu sauce
- Green onions for garnish
Instructions
- Cook your rice according to the package instructions, which usually takes about 15-20 minutes.
- Season your pork cutlets with salt and pepper on both sides.
- Prepare the dredging station with flour, beaten egg, and panko breadcrumbs.
- Heat about 1/4 inch of oil in a large frying pan over medium heat.
- Fry the cutlets for 4-5 minutes on each side until golden brown and cooked through.
- Drain the cutlets on a paper towel-lined plate to remove excess oil.
- Slice the cutlets into strips and serve them over a bed of rice, drizzled with tonkatsu sauce and garnished with green onions.
Notes
Leftovers can be stored in the fridge for up to 3 days. For best results, store cutlets and rice separately to keep them crispy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg