Japanese Katsu Tonkatsu Bowls (Print Version)

Crispy chicken or pork atop rice with tangy tonkatsu sauce, garnished for a quick, comforting bowl.

# Components:

→ Cutlets and Bowl

01 - 2 boneless chicken breasts or pork loin cutlets, pounded to 1/2-inch thickness
02 - 1 cup panko breadcrumbs
03 - 1/2 cup all-purpose flour
04 - 2 large eggs, beaten
05 - 3 cups cooked white rice, preferably sushi rice
06 - 1/2 cup tonkatsu sauce, store-bought or homemade
07 - Vegetable oil or canola oil, for frying
08 - Fresh parsley or sliced green onion, for garnish (optional)

→ Homemade Tonkatsu Sauce

09 - 3 tablespoons ketchup
10 - 2 tablespoons Worcestershire sauce
11 - 1 tablespoon soy sauce
12 - 1 teaspoon granulated sugar

# Directions:

01 - Pound the chicken breasts or pork loin cutlets to 1/2-inch thickness. Season both sides with salt and black pepper as desired.
02 - Arrange three shallow bowls for breading: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs.
03 - Dredge each cutlet evenly in flour, then immerse in beaten egg, and press firmly into panko breadcrumbs to coat thoroughly.
04 - Heat approximately 1/2 inch of vegetable oil in a large skillet over medium-high heat to 350°F (175°C). Fry each cutlet for 3–4 minutes per side for chicken, or 2–3 minutes per side for pork, until golden and fully cooked. Transfer to a plate lined with paper towels to drain excess oil.
05 - In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, and granulated sugar. Adjust sweetness according to taste.
06 - Portion cooked white rice among serving bowls. Slice the fried cutlets and arrange over the rice. Drizzle generously with tonkatsu sauce. Garnish with fresh parsley or green onions, if desired, and serve immediately.

# Expert Advice:

01 -
  • Ready in about thirty minutes with minimal prep
  • Crunchy breaded cutlets with sweet and savory tonkatsu sauce
  • Adaptable for chicken or pork depending on your taste
  • Perfect for satisfying that Japanese takeout urge at home
02 -
  • High in protein and satisfying for both kids and adults
  • Makes fantastic leftovers for lunch the next day
  • You can batch-cook the cutlets and freeze them for quick meals any time
03 -
  • Double coat with panko for even thicker crunch
  • Let breaded cutlets rest ten minutes before frying so the coating holds
  • Never overcrowd the pan (single layer is key for crispiness)

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