Ingredients
Scale
- 2 boneless chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup flour
- 2 eggs, beaten
- Salt and pepper to taste
- Oil for frying
- 2 cups cooked rice
- 1 cup shredded cabbage
- Green lettuce leaves
- For the sauce:
- 1/4 cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp honey
Instructions
- Season chicken breasts with salt and pepper. Dredge in flour, dip in beaten eggs, then coat with panko breadcrumbs.
- Heat oil in a skillet over medium heat. Fry chicken until golden and cooked through, about 4-5 minutes per side. Slice into strips.
- Prepare the sauce by mixing ketchup, Worcestershire, soy sauce, and honey in a small bowl.
- Assemble bowls with rice, topped with chicken slices, shredded cabbage, and lettuce leaves. Drizzle with homemade tonkatsu sauce.
Notes
- For extra crunch, double coat the chicken in panko bread crumbs.
- You can substitute cooked chicken with pork cutlets for variation.
Nutrition
- Serving Size: 1 bowl
- Calories: 650 Kcal
- Sugar: 12g
- Sodium: 920mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg