# Components:
→ Main Components
01 - 2 boneless chicken breasts or pork loin cutlets, pounded to 1/2-inch thickness
02 - 1 cup panko breadcrumbs
03 - 1/2 cup all-purpose flour
04 - 2 large eggs, beaten
05 - 3 cups cooked white rice, preferably sushi rice
06 - 1/2 cup tonkatsu sauce, store-bought or homemade
07 - Vegetable oil or canola oil, for frying
08 - Fresh parsley or green onion, chopped, for garnish (optional)
→ Tonkatsu Sauce (Homemade Option)
09 - 3 tablespoons ketchup
10 - 2 tablespoons Worcestershire sauce
11 - 1 tablespoon soy sauce
12 - 1 teaspoon granulated sugar
# Method steps:
01 - Pound chicken breasts or pork loin cutlets to 1/2-inch thickness using a meat mallet. Season both sides lightly with salt and pepper.
02 - Arrange three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs.
03 - Dredge each cutlet in flour, shaking off excess. Dip into beaten eggs, then coat thoroughly with panko breadcrumbs, pressing gently so the crumbs adhere.
04 - Pour enough vegetable or canola oil into a large frying pan to reach approximately 1/2 inch depth. Heat oil over medium-high heat until it reaches 350°F.
05 - Carefully place breaded cutlets in hot oil. Fry chicken for 3–4 minutes per side, or pork for 2–3 minutes per side, until golden brown and cooked through. Transfer cooked cutlets to a paper towel-lined plate to drain excess oil.
06 - Combine ketchup, Worcestershire sauce, soy sauce, and sugar in a small bowl. Stir until smooth and adjust sugar to taste, if desired.
07 - Divide cooked white rice among serving bowls. Slice cutlets and arrange on top of rice. Generously drizzle tonkatsu sauce over cutlets.
08 - Sprinkle with chopped parsley or green onions, if using. Serve immediately while the cutlets are crisp.
