Description
Crispy, golden-brown cutlet served over rice topped with rich tonkatsu sauce for a comforting and memorable meal.
Ingredients
- Pork cutlets
- Salt
- Pepper
- Flour
- Eggs
- Panko breadcrumbs
- Vegetable oil
- Cooked rice
- Tonkatsu sauce
- Green onions (for garnish)
Instructions
- Season the cutlets generously with salt and pepper.
- Dredge each cutlet in flour, dip it in beaten eggs, and then coat it with panko breadcrumbs.
- Heat vegetable oil in a pan over medium heat.
- Fry the cutlets until golden brown and cooked through, about 4-5 minutes per side.
- Remove from the pan and let them drain on paper towels.
- Slice the cutlets and serve over a bed of cooked rice.
- Drizzle with tonkatsu sauce and garnish with sliced green onions.
Notes
For extra crispiness, consider double-dredging the cutlets. Adjust the seasoning to your taste, and feel free to experiment with additional sauces.
