This recipe may have been found by Ignis after being sketchily discarded below a bridge, but that doesn’t make it any less awesome!
Active cooking time: 25 mins. Total cooking time: 25 mins. Serves 4
Ingredients
¾ cup all-purpose flour (95g)
salt and pepper, to taste
2-3 eggs, beaten
⅓ cup water, for eggs (80mL)
1 cup panko breadcrumbs (108g)
2 cups white rice (400g)
2 cups water for short-grain rice (480mL), OR 4 cups water (for long grain rice) (960mL)
1 cup vegetable oil (240mL)
4 boneless pork chops
tonkatsu sauce, for serving
Combine the flour, salt and pepper in one bowl. Beat eggs with water in another bowl. Put the panko breadcrumbs into a third bowl.
Combine rice and water in a medium pot, and bring to a boil. Reduce heat to low, cover with lid cracked and simmer until water is fully absorbed.
Heat vegetable oil in a large skillet over medium high heat.
Working one at a time, dredge pork chops in seasoned flour, dip into egg, then dredge in panko crumbs, pressing to coat.
Working in batches, add pork chops to the skillet, 2 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
Slice pork chops into cutlets, and serve immediately with rice and tonkatsu sauce.
Creator: TemporalTailor (IG, Reddit)
Source: https://www.reddit.com/r/CookingWithIgnis/comments/69ixgl/ hearty_cutlet_on_rice_recipe_in_comments/