Description
A delicious Japanese Katsu Bowl featuring crispy pork cutlet over fluffy rice, drizzled with sweet and tangy tonkatsu sauce.
Ingredients
Scale
- 4 Boneless pork cutlets
- 1 cup Panko breadcrumbs
- ½ cup All-purpose flour
- 2 Large eggs
- 2 cups Steamed white rice
- ½ cup Tonkatsu sauce
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Cook the rice according to package instructions.
- Season both sides of the pork cutlets with salt and pepper.
- Dredge each cutlet in flour, then in beaten eggs, and finally coat with panko breadcrumbs.
- Heat vegetable oil in a heavy skillet over medium-high heat.
- Fry the breaded cutlets until golden brown, about 4-5 minutes per side.
- Remove cutlets and drain on paper towels.
- Slice the cutlets into strips and serve over cooked rice, drizzled with tonkatsu sauce.
Notes
For extra crunch, press the panko firmly onto the cutlets while breading. Serve with sides like miso soup or cucumber salad for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 10g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 200mg