Description
Crispy breaded chicken cutlets served over rice with a sweet and tangy tonkatsu sauce, topped with vegetables.
Ingredients
Scale
- For the Chicken Katsu:
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Oil for frying
- For the Tonkatsu Sauce:
- 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon sugar
- For the Bowls:
- 2 cups cooked rice
- 1 cup shredded cabbage
- 1 carrot, julienned
- 1 green onion, sliced
Instructions
- Prepare the chicken: Pound the chicken breasts to 1/2-inch thickness and season with salt and pepper.
- Set up a breading station: Place flour, beaten eggs, and panko in separate bowls.
- Bread the chicken: Dredge each chicken breast in flour, then dip in eggs, and coat with panko.
- Fry the chicken: Heat oil in a skillet over medium heat. Fry chicken until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels and slice.
- Make the tonkatsu sauce: In a small bowl, mix ketchup, Worcestershire sauce, soy sauce, mirin, and sugar until well combined.
- Assemble the bowls: Divide rice into bowls, top with sliced chicken, shredded cabbage, julienned carrot, and green onion. Drizzle with tonkatsu sauce.
- Serve immediately.
Notes
For a healthier option, bake the chicken at 400°F for 20-25 minutes instead of frying. Adjust sauce sweetness to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Japanese
Nutrition
- Calories: 650
- Sugar: 10g
- Fat: 35g
- Carbohydrates: 45g
- Protein: 40g