Tonkatsu with Cabbage
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 35 min · Pork · dairy-free, high-protein
690 cal
40g protein
74g carbs
26g fat
per serving · estimated
Ingredients
- 2 pork loin chops
- 1 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 1 eggs
- 1 head green cabbage
- 3 tbsp tonkatsu sauce
- 2 cups cooked short-grain rice
- 1 1/2 cups neutral frying oil
Method (tap to check — screen stays awake)
- Snip the fat edge of each chop to stop curling and pound to even thickness. Season with salt and pepper.
- Dredge pork in flour, dip in beaten egg, then press into panko for a full coat.
- Heat oil to 340F and fry chops 4-5 minutes per side until deep golden and internal temp reaches 145F.
- Rest cutlets on a rack 3 minutes, then slice crosswise into strips.
- Shred cabbage very finely and soak in ice water 5 minutes for crispness, then drain.
- Serve tonkatsu with the cabbage, rice, and tonkatsu sauce for drizzling.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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