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 rice
- 1 cup shredded cabbage
- Green onions, sliced for garnish
- Sesame seeds for garnish
Instructions
- Season pork chops with salt and pepper.
- Set up breading stations: flour, beaten eggs, and panko breadcrumbs.
- Dredge pork in flour, dip in eggs, then coat with panko.
- Heat oil in a skillet over medium heat. Fry pork until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.
- Slice pork into strips.
- Serve sliced pork over cooked rice, topped with shredded cabbage, and drizzled with homemade tonkatsu sauce. Garnish with green onions and sesame seeds.
Notes
- Ensure the pork is evenly coated for a crispy texture.
- Use a thermometer to check that pork reaches 145°F for safe consumption.
- Adjust sauce ingredients to taste for sweetness or tanginess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Frying, Breading
- Cuisine: Japanese
- Diet: Pork, Gluten
Nutrition
- Serving Size: 1 bowl
- Calories: 620 Kcal
- Sugar: 8g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 125mg