Description
A comforting and delicious bowl of crispy Katsu served over fluffy rice, drizzled with tangy tonkatsu sauce.
Ingredients
Scale
- 1 pound beef, chicken thigh, or venison cutlets
- 1 cup panko breadcrumbs
- 1 egg, beaten
- 1 cup all-purpose flour
- Tonkatsu sauce, to taste
- 2 cups cooked rice, for serving
- Salt, to taste
- Pepper, to taste
- 1 cup vegetable oil, for frying
Instructions
- Cook the rice according to package instructions.
- Season the cutlets with salt and pepper; set up a breading station with flour, beaten egg, and panko breadcrumbs.
- Dredge each cutlet in flour, dip in egg, and coat with panko breadcrumbs.
- Heat oil in a skillet over medium heat, fry cutlets until golden brown and cooked through, about 4-5 minutes per side.
- Remove cutlets, drain on paper towels, slice, and serve over rice drizzled with tonkatsu sauce.
Notes
For added crunch, double-bread the cutlets. You can make a vegetarian version using eggplant or zucchini.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Katsu, Japanese food, comfort food, family dinner