10-Min Crispy Pork Cutlet Rice Bowl
Panko-crusted pork chops seared golden in minutes, served over warm rice with a tangy tonkatsu sauce drizzle and pickled vegetables. A TikTok-easy weeknight dinner that tastes like the Japanese deli favorite.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 2 pieces pork cutlets (thin-sliced, ~4 oz each)
- ½ cup panko breadcrumbs
- ¼ cup tonkatsu sauce (or worcestershire + ketchup + soy)
- ¼ cup pickled vegetables (pickled ginger or quick cucumber)
- 1 cup cooked white rice (warm)
- 1 whole egg (for breading)
Instructions
- 1
Pat pork dry with paper towels. Season both sides with salt and black pepper.
- 2
Whisk egg in a shallow bowl. Spread panko on a plate. Coat each cutlet in egg, then dredge in panko, pressing gently.
- 3
Heat 2 tbsp oil in a skillet over medium-high until shimmering, about 90 seconds.
- 4
Sear each pork cutlet 2 minutes per side without moving. Crust should be golden brown; center should feel firm.
- 5
Divide warm rice between two bowls. Top with pork cutlet and drizzle tonkatsu sauce generously over top.
- 6
Spoon pickled vegetables alongside. Serve immediately.
Tools you’ll need
- 12-inch skillet
- shallow bowl
- plate
- paper towels
- two serving bowls
- spoon
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