Recipe by chia
This can also be made with turkey or chicken and is a Japanese dish. If you can't find mirin or panko, you can substitute sherry and breadcrumbs, but the flavor will be different
Top Review by WaterMelon
just want to thank u, chia, 4 a winner recipe! my bf just love the crispy crust, the result of double crusting. he finished the whole bowl of katsudon, made with 2 chicken breasts. i smashed the breasts a little between clingwrap, with a frying pan. and the meat turned out very tender. thanks again!
- 226.79 g pork cutlets or 226.79 g chicken cutlet
- 354.88 ml basmati rice
- 2 onions, sliced
- 473.18 ml chicken broth
- 118.29 ml mirin
- 118.29 ml soy sauce
- 29.58 ml sugar
- 4 slice ginger
- 6 eggs, beaten
- 59.14 ml flour
- 2.46 ml kosher salt
- 2.46 ml pepper, to taste
- 473.18-709.77 ml panko breadcrumbs
- 59.14 ml oil
- chopped scallion (to garnish)
Directions See How It's Made
- Prepare rice, set aside to keep warm.
- Simmer onions, broth, mirin, soy, and seasonings in a large pan over low heat for 15 minutes.
- Meanwhile beat the eggs in a large bowl.
- Mix flour, salt and pepper in a plate and pour panko in another plate.
- Dredge pork in flour, dip into eggs, dip into panko--- then dip into eggs again and back into panko. Double dipping insures a nice crust.
- Cook in oil until browned on both sides, drain on paper towels.
- Dip cutlets into broth, warm for 1 minute, slice and serve over rice, ladle onion broth over, sprinkle with scallions.