Description
Enjoy crispy chicken cutlets over fluffy rice with tonkatsu sauce in these comforting Japanese Katsu Bowls, perfect for family dinners.
Ingredients
Scale
- 4 Boneless chicken thighs
- 1 cup Panko breadcrumbs
- ½ cup All-purpose flour
- 2 large Eggs, beaten
- ½ cup Tonkatsu sauce
- 3 cups Cooked rice
- Salt, to taste
- Black pepper, to taste
- Oil, for frying
Instructions
- Season the cutlets generously with salt and pepper on both sides. Set up a dredging station with flour, beaten eggs, and panko breadcrumbs.
- Dredge each cutlet in flour, dip into the beaten eggs, and coat with panko breadcrumbs, pressing gently to adhere.
- Heat oil in a large pan over medium heat. Add the breaded cutlets and fry for 4 to 5 minutes per side until golden brown and cooked through. Transfer to paper towels to rest before slicing.
Notes
Make sure the oil is hot before frying for maximum crispiness. Let the cutlets rest before slicing to keep them juicy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Japanese Katsu, Comfort Food, Family Dinner, Fried Chicken, Rice Bowl