Ingredients
Scale
- 2 pieces boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup tonkatsu sauce
- 2 cups cooked jasmine rice
- 1 bunch green onion (sliced)
- 1 tablespoon sesame seeds (for garnish)
- to taste salt and pepper
- as needed vegetable oil (for frying)
Instructions
- Pound the chicken breasts to an even thickness.
- Season the chicken with salt and pepper.
- Set up a breading station with flour, beaten eggs, and panko.
- Dredge the chicken in flour, dip in eggs, and coat with panko.
- Heat oil in a skillet over medium heat and fry the chicken until golden brown, about 5 minutes per side.
- Remove from oil and drain on paper towels.
- Slice chicken and serve over rice, drizzled with tonkatsu sauce.
- Garnish with green onions and sesame seeds.
- Prep Time: 15
- Cook Time: 20
Nutrition
- Calories: 650
- Fat: 20g
- Carbohydrates: 80g
- Protein: 35g