Ingredients
- Chicken cutlets
- Panko breadcrumbs
- Flour
- Egg
- Tonkatsu sauce
- Cooked rice
- Salt
- Pepper
- Green onions (for garnish)
- Sesame seeds (for garnish)
Instructions
- Season the chicken cutlets with salt and pepper.
- Set up a breading station with three shallow dishes: one with flour, one with beaten egg, and one with panko breadcrumbs.
- Dredge each cutlet in flour, dip in egg, and coat with panko breadcrumbs.
- Heat oil in a pan over medium heat and fry the cutlets until golden brown and cooked through, about 4-5 minutes per side.
- Remove from the pan and drain on paper towels.
- Slice the cutlets and serve over a bed of fluffy rice.
- Drizzle with tonkatsu sauce and garnish with chopped green onions and sesame seeds.
Notes
Use thin chicken cutlets for faster cooking. Ensure the oil is hot enough for a crispy coating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg