Description

Crispy, golden-brown butterfly pork cutlet served over fluffy white rice, generously topped with a rich, savory brown sauce for a satisfying and hearty meal.

Ingredients

Units Scale

1 large pork chop, butterflied and pounded thin
1/2 cup flour
1 egg, beaten
1 cup panko breadcrumbs
Salt and pepper to taste
Vegetable oil for frying
2 cups cooked white rice
1/2 cup tonkatsu or brown sauce

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Instructions

Season the butterflied pork chop with salt and pepper.
Dredge pork in flour, dip in beaten egg, then coat evenly with panko breadcrumbs.
Heat oil in a skillet over medium heat. Fry pork cutlet until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
Slice the tonkatsu and serve over a bed of hot cooked white rice.
Drizzle generously with tonkatsu or brown sauce before serving.

Notes

For extra crispiness, let the breaded pork rest for a few minutes before frying.
Serve with shredded cabbage or pickles on the side for a traditional touch.
Leftovers can be refrigerated and reheated in the oven for best results.

Nutrition

Serving Size: 1 bowl
Calories: 580 kcal
Sugar: 5 g
Sodium: 750 mg
Fat: 28 g
Saturated Fat: 7 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 2 g
Protein: 28 g
Cholesterol: 130 mg