Tonkatsu with Cabbage and Rice
A crispy breaded pork cutlet served with shredded cabbage, steamed rice, and a drizzle of tangy tonkatsu sauce. This quick version uses pantry staples and comes together in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 650
- Protein
- 35g
Ingredients
- 2 piece pork cutlets (boneless, thin)
- ¼ cup all-purpose flour
- 1 large egg
- 1 cup panko breadcrumbs
- 2 cups cabbage
- 2 cups cooked rice
Instructions
- 1
Season the 2 pork cutlets with salt and pepper. Dredge each in 0.25 cup flour, dip in 1 beaten egg, then press into 1 cup panko until fully coated.
- 2
Heat 0.25 inch of oil in a large skillet over medium-high. Fry the cutlets until golden brown and cooked through, about 3 minutes per side. Drain on paper towels.
- 3
Slice the 2 cups cabbage into thin shreds. Serve the cutlets sliced, alongside the 2 cups rice and cabbage. Drizzle with tonkatsu sauce and mayonnaise if desired.
Tools you’ll need
- large skillet
- paper towels
- knife
- cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
