Description
A delightful dish featuring crunchy, breaded beef cutlets served over warm rice with fresh toppings and savory tonkatsu sauce.
Ingredients
- Beef cutlets (sirloin or filet)
- Panko breadcrumbs
- Eggs
- All-purpose flour
- Cooked rice (white or brown)
- Cabbage, thinly sliced
- Green onions, chopped
- Tonkatsu sauce
- Optional: pickled ginger, sesame seeds
Instructions
- Prepare three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Season the beef cutlets with salt and pepper. Dredge each cutlet in flour, dip in the egg wash, then coat thoroughly with panko.
- Heat oil in a pan over medium-high heat and fry the breaded cutlets until golden brown on both sides, about 3-4 minutes each.
- Drain on paper towels to remove excess oil.
- Slice the katsu into strips for easier serving.
- Serve over a bed of warm rice, topped with cabbage and finished with a drizzle of tonkatsu sauce.
Notes
For extra flavor, consider adding pickled ginger and a sprinkle of sesame seeds. Leftovers can be stored in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese