Ingredients
Scale
- 2 cups cooked rice
- 2 chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup vegetable oil
- 1/4 cup tonkatsu sauce
- 1/2 cup shredded cabbage
- 1 green onion, sliced
Instructions
- Prepare the rice according to package instructions.
- Season the chicken breasts with salt and pepper.
- Dredge the chicken in flour, dip in beaten eggs, and coat with panko breadcrumbs.
- Heat vegetable oil in a skillet over medium heat.
- Fry the chicken until golden brown and cooked through, about 5–7 minutes per side.
- Slice the chicken and place it over the rice.
- Top with shredded cabbage and green onions.
- Drizzle with tonkatsu sauce before serving.
Notes
- For extra flavor, marinate the chicken in soy sauce for 30 minutes before breading.
- Serve with pickled vegetables for a traditional touch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
- Diet: Gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg