Description
A satisfying and quick weeknight meal that combines crispy pork with fluffy rice and savory tonkatsu sauce.
Ingredients
Scale
- 2 boneless pork chops
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 large egg
- 1 cup steamed rice
- A couple pinches of salt and pepper
- Oil for frying (about 1/4 cup)
- Tonkatsu sauce (about 1/4 cup, or more if desired)
Instructions
- Season the pork chops generously with a couple pinches of salt and pepper.
- Set up your dredging station: In one bowl, add the flour. In another bowl, beat the egg. In a third bowl, pour in the panko breadcrumbs.
- Dredge each chop: Coat in flour, dip in the beaten egg, then roll in panko breadcrumbs.
- Heat oil in a frying pan over medium-high until shimmering.
- Fry the breaded pork chops for 4-5 minutes on each side until golden brown and crispy.
- Drain on paper towels and let rest before slicing into strips.
- Assemble the bowl: Serve sliced pork over rice, drizzled with tonkatsu sauce.
Notes
Customize your Katsu Bowl with different proteins or vegetables as desired. Great for using up leftovers!
- Prep Time: 10 minutes
- Cook Time: 20 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: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg