Tonkatsu with Cabbage and Rice
A crispy breaded pork cutlet served with shredded cabbage, steamed rice, and a drizzle of tangy tonkatsu sauce. This quick version uses pantry staples and comes together in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 650
- Protein
- 35g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Season the 2 pork cutlets with salt and pepper. Dredge each in 0.25 cup flour, dip in 1 beaten egg, then press into 1 cup panko until fully coated.
Step 2
Heat 0.25 inch of oil in a large skillet over medium-high. Fry the cutlets until golden brown and cooked through, about 3 minutes per side. Drain on paper towels.
Step 3
Slice the 2 cups cabbage into thin shreds. Serve the cutlets sliced, alongside the 2 cups rice and cabbage. Drizzle with tonkatsu sauce and mayonnaise if desired.
Tools you’ll need
- large skillet
- paper towels
- knife
- cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
