Ingredients
Scale
- Boneless pork chops (1/2 inch thick) 2
- All-purpose flour 1/2 cup
- Panko bread crumbs 1 1/2 cups
- Eggs 2 large
- Cooked white rice 2 cups
- Cabbage (shredded) 1 cup
- Tonkatsu sauce 1/2 cup
- Vegetable oil for frying
Instructions
- Step 1: Prepare the pork chops by pounding them to an even thickness (about 1/4 inch). Season generously with salt and pepper.
- Step 2: Set up a breading station: one bowl with flour, one with beaten eggs, and one with panko bread crumbs. Dredge each pork chop in flour, then dip in the egg, and finally coat thoroughly with panko bread crumbs.
- Step 3: Heat vegetable oil in a large skillet over medium-high heat. The oil should be deep enough to come halfway up the sides of the pork chops.
- Step 4: Fry the pork chops for 3-4 minutes per side, or until golden brown and cooked through. Remove from skillet and place on a wire rack to drain excess oil.
- Step 5: Slice the katsu into strips.
- Step 6: Assemble the bowls: Place a portion of rice in each bowl, top with shredded cabbage, sliced katsu, and drizzle generously with tonkatsu sauce.
Notes
- Store leftover katsu separately from the rice and cabbage to prevent sogginess, ideally in an airtight container in the refrigerator.
- For the crispiest reheated katsu, use an air fryer or bake in a preheated oven at 350°F (175°C) for a few minutes.
- Try adding a sprinkle of toasted sesame seeds or a drizzle of Japanese mayo to each bowl for extra flavor and visual appeal.
- Pounding the pork to an even thickness is key for even cooking and prevents some parts from drying out while others remain undercooked.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American