Ingredients
Scale
- 4 boneless pork loin chops
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- Salt and pepper to taste
- Vegetable oil for frying
- 2 cups cooked jasmine rice
- 1 cup shredded cabbage
- 2 green onions, sliced
- For the Tonkatsu Sauce:
- 1/4 cup ketchup
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
Instructions
- Season pork chops with salt and pepper. Dredge each chop in flour, then dip in beaten eggs, and coat with panko breadcrumbs.
- Heat vegetable oil in a deep skillet over medium-high heat. Fry the breaded pork until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.
- Mix ketchup, soy sauce, Worcestershire, honey, and mustard in a small bowl to make the sauce.
- Prepare bowls with jasmine rice, sliced fried pork cutlet, shredded cabbage, and sliced green onions.
- Drizzle with homemade tonkatsu sauce before serving.
Notes
- Ensure the oil is hot before frying to achieve crispy breading.
- You can prepare the tonkatsu sauce in advance for better flavor.
- Serve with pickled vegetables for extra zing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Frying, Assembling
- Cuisine: Japanese
- Diet: Gluten information: Contains gluten from breadcrumbs
Nutrition
- Serving Size: 1 bowl
- Calories: 590 kcal Kcal
- Sugar: 12 g
- Sodium: 920 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg