Ingredients
Scale
- 2 cups cooked Japanese rice
- 4 pork loin chops, pounded thin
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
- Shredded cabbage for garnish
- Sesame seeds for garnish
Instructions
- Season pork chops with salt and pepper.
- Dredge each chop in flour, then dip in beaten eggs, and coat with panko breadcrumbs.
- Heat oil in a skillet over medium-high heat.
- Fry pork cutlets until golden brown and cooked through, about 3-4 minutes per side.
- Slice the crispy pork and serve over rice, drizzle with homemade Tonkatsu sauce, and garnish with shredded cabbage and sesame seeds.
Notes
- Ensure oil is hot enough before frying for crispiness.
- Homemade Tonkatsu sauce can be customized with additional honey or Worcestershire for desired sweetness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Frying
- Cuisine: Japanese
- Diet: Pork
Nutrition
- Serving Size: 1 bowl
- Calories: 550 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg