Japanese Katsu Bowls Flavorful and Easy Meal Guide

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• to taste salt and pepper
• for frying oil vegetable oil
• 2 cups cooked jasmine rice
• 1 cup shredded cabbage
• 1 medium carrot, julienned
• 1 piece avocado, sliced
• 1 4 cup tonkatsu sauce
• 1 tablespoon sesame seeds
• 2 pieces green onions, thinly sliced

Instructions

1. Begin by preparing the chicken. Place each chicken breast between two sheets of plastic wrap. Use a meat mallet to gently pound the chicken to about 1/2-inch thickness for even cooking.
2. Season both sides of the chicken breasts with salt and pepper.
3. Set up a breading station: Place the flour on a plate, the beaten eggs in a bowl, and the panko breadcrumbs on another plate.
4. Dredge each chicken breast in the flour, shaking off the excess. Dip it in the beaten eggs, ensuring it's fully coated, then coat it with the panko breadcrumbs, pressing down firmly to adhere.
5. In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. Once hot, carefully place the breaded chicken breasts in the pan, ensuring not to overcrowd it. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Once cooked, transfer to a paper towel-lined plate to drain excess oil.
6. Slice the fried chicken into strips and set aside.
7. To assemble the katsu bowl, start by placing a scoop of cooked jasmine rice at the bottom of each bowl.
8. Arrange the sliced chicken katsu over the rice. Top with shredded cabbage, julienned carrots, and avocado slices.
9. Drizzle tonkatsu sauce generously over the chicken and vegetables.
10. Finish with a sprinkle of sesame seeds and sliced green onions for garnish.