Description
This Japanese katsu bowl features crispy cutlets served over warm rice, drizzled with tangy tonkatsu sauce, making it a comforting and celebratory meal.
Ingredients
Main Ingredients
- 4 pieces Boneless chicken thighs or pork cutlets
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 cup All-purpose flour
- 2 large Eggs, beaten
- 1 cup Panko breadcrumbs
- 4 cups Cooked rice (For serving)
- to taste Tonkatsu sauce
- 2 stalks Green onions, sliced (For garnish)
Instructions
Preparation
- Season the chicken or pork cutlets with salt and pepper.
- Set up a breading station with three dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Cooking
- Dredge the cutlets in flour, dip in eggs, and coat with panko breadcrumbs.
- Heat vegetable oil in a skillet over medium-high heat.
- Fry the cutlets for about 4-5 minutes on each side, or until golden brown and cooked through.
- Remove from the skillet and let them rest before slicing.
Serving
- Serve the sliced katsu over fluffy cooked rice, drizzling with tonkatsu sauce.
- Garnish with sliced green onions if desired.
Notes
Pat the cutlets dry before seasoning for better breading adhesion. Let the cutlets rest a few minutes before slicing to keep juices in. Serve with sides like pickles or salads for a complete meal. Leftovers can be stored for up to 3 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: dinner, Main Course
- Cuisine: Japanese