Crispy Breaded Cutlets Rice Bowls (Print Version)

# Ingredients:

→ For the Cutlets

01 - 2 boneless chicken breasts or pork loin cutlets (pounded to ½-inch thickness)
02 - 1 cup panko breadcrumbs
03 - ½ cup all-purpose flour
04 - 2 large eggs, beaten
05 - Salt and pepper, to taste
06 - Oil for frying (vegetable or canola)

→ For the Bowl

07 - 3 cups cooked white rice (sushi rice preferred)
08 - ½ cup tonkatsu sauce (store-bought or homemade*)
09 - Fresh parsley or green onion for garnish (optional)

→ For Homemade Tonkatsu Sauce (Optional)

10 - 3 tbsp ketchup
11 - 2 tbsp Worcestershire sauce
12 - 1 tbsp soy sauce
13 - 1 tsp sugar

# Instructions:

01 - Place the chicken breasts or pork cutlets between two sheets of plastic wrap or parchment paper. Using a meat mallet or the bottom of a heavy pan, pound the meat to an even ½-inch thickness. Season both sides with salt and pepper.
02 - Arrange three shallow dishes in a row to create your breading station. Place the flour in the first dish, beaten eggs in the second dish, and panko breadcrumbs in the third dish.
03 - Working with one piece of meat at a time, dredge it first in the flour, coating completely and shaking off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, press it into the panko breadcrumbs, ensuring an even coating on both sides. Place the breaded cutlets on a plate while you finish breading the remaining pieces.
04 - Pour enough oil into a large frying pan to reach about ¼-inch depth. Heat over medium-high heat until the oil reaches approximately 350°F (175°C). If you don't have a thermometer, you can test by dropping a few breadcrumbs into the oil - they should sizzle immediately but not burn.
05 - Carefully place the breaded cutlets into the hot oil, being careful not to overcrowd the pan. For chicken, fry for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C). For pork, fry for 2-3 minutes per side until golden and cooked through (internal temperature of 145°F/63°C).
06 - Transfer the fried cutlets to a paper towel-lined plate to absorb excess oil. Let them rest for a few minutes before slicing.
07 - While the cutlets are resting, prepare the sauce if making it from scratch. In a small bowl, combine the ketchup, Worcestershire sauce, soy sauce, and sugar. Mix well until the sugar dissolves. Adjust sweetness or saltiness to taste.
08 - Using a sharp knife, cut the fried cutlets into ½-inch wide strips, cutting against the grain for tenderness.
09 - Divide the cooked rice among serving bowls. Arrange the sliced cutlets on top of the rice. Drizzle generously with tonkatsu sauce. Garnish with chopped parsley or sliced green onions if desired.
10 - Serve immediately while the cutlets are still crispy and warm.

# Notes:

01 - This Japanese-inspired dish features crispy panko-breaded cutlets served over rice with a tangy, sweet tonkatsu sauce. It's a popular comfort food in Japan known as 'katsudon' when made with pork or 'chicken katsu' when made with chicken.
02 - For an authentic touch, serve with shredded cabbage, pickled vegetables (tsukemono), or a side of miso soup.
03 - The homemade tonkatsu sauce can be stored in an airtight container in the refrigerator for up to two weeks. Store-bought tonkatsu sauce (also known as 'katsu sauce') can be found in the Asian section of most grocery stores or at Asian markets.
04 - For a healthier version, these cutlets can be baked instead of fried. Place them on a wire rack over a baking sheet and bake at 400°F (200°C) for 15-20 minutes for chicken or 12-15 minutes for pork.

Back