Ingredients
Scale
- 2 chicken breasts
- 1 cup Panko bread crumbs
- 1 cup All-purpose flour
- 2 Eggs, beaten
- ¼ cup Tonkatsu sauce
- 2 cups Cooked rice
- Vegetable oil, for frying
- Salt, to taste
- Pepper, to taste
Instructions
- Season chicken with salt and pepper.
- Set up a breading station with three plates: one for flour, one for beaten eggs, and one for panko crumbs.
- Dredge each cutlet in flour, dip it into the eggs, and coat with panko.
- Heat vegetable oil in a pan over medium heat.
- Fry the breaded cutlets until golden brown and cooked through, about 4-5 minutes per side.
- Remove and drain on paper towels.
- Slice the cutlets and serve over fluffy rice drizzled with tonkatsu sauce.
Notes
Make sure the oil is hot enough before frying for crispy cutlets. Serve with shredded cabbage or pickled vegetables for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg