Description
A crispy and comforting Japanese dish featuring golden-fried chicken cutlets served over warm rice with a tangy-sweet tonkatsu sauce.
Ingredients
- 2 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Salt and pepper to taste
- ½ teaspoon garlic powder (optional)
- Vegetable oil for frying
- 2–3 cups cooked white rice
- ¼–½ cup tonkatsu sauce (store-bought or homemade)
- Chopped green onions or parsley for garnish
Instructions
- Slice chicken breasts in half horizontally and pound to even thickness. Season with salt, pepper, and garlic powder.
- Prepare three bowls for breading: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dip each cutlet in flour, then egg, then coat with panko.
- Heat oil in a skillet to 350°F and fry cutlets for 3–4 minutes per side until golden brown and cooked through. Drain on paper towels or a wire rack.
- Scoop rice into bowls, slice chicken, and place on top. Drizzle with tonkatsu sauce and garnish with green onions or parsley.
- Serve immediately while hot and crispy.
Notes
- Use firm tofu for a vegetarian version.
- Air fry cutlets at 375°F for 12–14 minutes, flipping halfway.
- Add chili sauce or red pepper flakes for a spicy version.
- Top with shredded cabbage, pickled ginger, or soft-boiled egg for extra flavor.
- Store chicken and rice separately in the fridge up to 3 days.
- Reheat chicken in oven and rice in microwave with a splash of water.
- Freeze uncooked breaded cutlets for up to 2 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 8g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 145mg
