Ingredients
- Boneless Pork Chops (about 1 inch thick): 2
- Panko Bread Crumbs: 1 1/2 cups
- All-Purpose Flour: 1/2 cup
- Eggs: 2 large
- Cooked White Rice: 2 cups
- Cabbage (shredded): 1 cup
- Tonkatsu Sauce: 1/4 cup
- Vegetable Oil: For frying
Instructions
- Step 1: Prepare the pork chops by pounding them to an even 1/4-inch thickness. Season both sides with salt and pepper.
- Step 2: Set up a breading station with three shallow dishes: one 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 (about 350°F). Carefully place the breaded pork chops in the hot oil, being careful not to overcrowd the pan.
- Step 4: Fry the pork chops for about 3-4 minutes per side, or until golden brown and cooked through. Remove the pork chops from the skillet and place them on a wire rack to drain excess oil.
- Step 5: To assemble the bowls, divide the cooked rice between two bowls. Top with shredded cabbage and the fried pork chops, sliced into strips. Drizzle generously with tonkatsu sauce.
Notes
- Store leftover katsu separately from the rice and cabbage to prevent it from getting soggy.
- For best results, reheat the katsu in a dry oven or air fryer to maintain its crispness.
- Garnish your katsu bowls with sesame seeds and thinly sliced green onions for added flavor and visual appeal.
- Pounding the pork to an even thickness is key for even cooking and a perfectly tender katsu.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American