Description
Delicious and crispy Japanese katsu served with rice and fresh vegetables.
Ingredients
Scale
- 2 cups cooked rice
- 2 pork loin cutlets
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups cabbage, shredded
- 1 tablespoon vegetable oil
- 2 tablespoons tonkatsu sauce
Instructions
- Season the pork cutlets with soy sauce, mirin, salt, and pepper.
- Dredge the cutlets in flour, then dip in beaten eggs, then coat with panko breadcrumbs.
- Heat the vegetable oil in a skillet over medium heat.
- Fry the breaded cutlets until golden brown and cooked through, about 4-5 minutes per side.
- Slice the katsu and arrange over cooked rice.
- Top with shredded cabbage and drizzle with tonkatsu sauce.
- Serve and enjoy!
Notes
- For extra crunch, double coat the katsu with breadcrumbs.
- Serve with pickled ginger for added flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 200mg