# What you'll need:
→ Cutlets
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 - Salt and freshly ground black pepper, for seasoning
06 - Vegetable or canola oil, for frying
→ Base and Garnish
07 - 3 cups cooked white rice (preferably sushi rice)
08 - Fresh parsley or green onion, thinly sliced, for garnish (optional)
→ Tonkatsu Sauce
09 - 1/2 cup tonkatsu sauce (store-bought or homemade)
10 - 3 tablespoons ketchup
11 - 2 tablespoons Worcestershire sauce
12 - 1 tablespoon soy sauce
13 - 1 teaspoon granulated sugar
# Method:
01 - Pound chicken breasts or pork loin cutlets to 1/2-inch thickness and season both sides with salt and pepper.
02 - Arrange three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
03 - Coat each cutlet in flour, then dip into the egg, and finally coat generously with panko breadcrumbs, pressing gently to adhere.
04 - Heat vegetable or canola oil in a large frying pan over medium-high heat to approximately 350°F. Fry the breaded cutlets for 3 to 4 minutes per side for chicken, or 2 to 3 minutes per side for pork, until golden brown and cooked through. Transfer to a plate lined with paper towels.
05 - For homemade tonkatsu sauce, combine ketchup, Worcestershire sauce, soy sauce, and sugar in a small bowl. Mix well and adjust sweetness to taste.
06 - Divide cooked rice among serving bowls. Slice cutlets and arrange on top of the rice. Drizzle generously with tonkatsu sauce and garnish with parsley or green onions if desired. Serve immediately.
