Step 1: Prepare the Cutlets

• Start by pounding the chicken or pork to an even ½-inch thickness. This not only ensures faster cooking but also helps the meat stay juicy. Season both sides with salt and pepper.

Step 2: Set Up a Breading Station

You’ll need three shallow bowls:

• Bowl 1: All-purpose flour
• Bowl 2: Beaten eggs

Bowl 3: Panko breadcrumbs

• Dredge each cutlet in flour, dip into the egg, and then coat thoroughly with panko. Press gently so the breadcrumbs stick well.

Step 3: Fry the Katsu

• Heat about ½ inch of oil in a large skillet over medium-high heat. Once the oil reaches around 350°F (175°C), carefully place the breaded cutlets in the pan.
• For chicken: Fry 3–4 minutes per side
• For pork: Fry 2–3 minutes per side
• The cutlets should be golden and crisp. Once done, transfer them to a plate lined with paper towels to drain excess oil.

Step 4: Make the Tonkatsu Sauce

• While the cutlets are cooling, mix together ketchup, Worcestershire sauce, soy sauce, and sugar in a small bowl. Taste and adjust sweetness or saltiness to your liking. The sauce should be thick and glossy with a balanced tangy-sweet flavor.

Step 5: Assemble the Bowls

• Scoop 1 cup of warm rice into each serving bowl. Slice the katsu into strips and lay them over the rice. Drizzle generously with the Tonkatsu sauce. Garnish with chopped parsley or green onions if desired.
• Serve immediately and enjoy the satisfying crunch and rich flavor in every bite.