Description
Delicious and crispy beef katsu served over rice with a rich tonkatsu sauce.
Ingredients
Scale
- 1 lb beef cutlets
- 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
- 1/2 cup tonkatsu sauce
- Chopped green onions for garnish
Instructions
- Season the beef cutlets with salt and pepper.
- Dredge each cutlet in flour, dip in beaten eggs, and coat with panko breadcrumbs.
- Heat vegetable oil in a frying pan over medium heat.
- Fry the breaded cutlets until golden brown and cooked through, about 3-4 minutes per side.
- Remove from the pan and drain on paper towels.
- Slice the katsu into strips and serve over cooked rice.
- Drizzle with tonkatsu sauce and garnish with chopped green onions.
Notes
- For extra crunch, double coat the beef cutlets.
- Serve with pickled vegetables for a traditional touch.
- Adjust the amount of tonkatsu sauce according to your taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg