Ingredients
- 2 boneless skinless chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- Salt and pepper to taste
- 2 cups cooked white rice
- 1/4 cup tonkatsu sauce
- Vegetable oil for frying
Instructions
- Preheat vegetable oil in a large skillet over medium heat.
- Season the chicken breasts with salt and pepper. Dredge each chicken breast in flour, dip in beaten eggs, then coat with panko breadcrumbs.
- Fry the breaded chicken for 4-5 minutes per side, or until golden brown and crispy. Remove from heat and drain on paper towels.
- Slice the chicken into strips and place over a bowl of cooked rice.
- Drizzle with tonkatsu sauce and serve immediately.
Notes
- Make sure the oil temperature is consistent for optimal frying.
- You can replace chicken with pork or tofu for variation.
- The tonkatsu sauce can be store-bought or homemade.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
- Diet: Low Salt
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg
