Vegetarian Chicken Tonkatsu
Experience the irresistible crunch of **Vegetarian Chicken Tonkatsu**, a plant-based twist on the Japanese comfort food classic! This dish features golden, crispy breaded cutlets made from tender plant-based chicken, coated in a light flour mixture, dipped in eggs, and finished with airy panko breadcrumbs for that signature crunch. Fried to perfection, these cutlets are paired with savory tonkatsu sauce, refreshing shredded cabbage, and fluffy steamed rice, creating a harmonious blend of textures and flavors. Ready in just 35 minutes, this vegetarian tonkatsu is a satisfying meal ideal for weeknight dinners or special occasions. Perfect for anyone seeking a meat-free alternative without sacrificing taste, this recipe is sure to impress even the most devoted tonkatsu fans!
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Recipe Information
Ingredients
- 4 pieces Plant-based chicken cutlets
- 0.5 cup All-purpose flour
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 large Eggs
- 1.5 cups Panko breadcrumbs
- 1 cup Vegetable oil
- 0.5 cup Tonkatsu sauce
- 2 cups Shredded cabbage
- 2 cups Steamed rice
Instructions
Begin by preparing your ingredients: place the all-purpose flour, salt, and pepper into a shallow dish and mix well. Beat the eggs in another shallow dish. Place the panko breadcrumbs into a third shallow dish.
Lightly coat each plant-based chicken cutlet with the flour mixture, ensuring an even and light coating. Shake off any excess flour.
Next, dip the coated cutlet into the beaten eggs, allowing any excess egg to drip off.
Finally, press the cutlet into the panko breadcrumbs, making sure both sides are thoroughly coated and the breadcrumbs are adhered properly.
Heat the vegetable oil in a large skillet over medium-high heat. To test if the oil is ready, drop a small piece of breadcrumb into the oil; if it sizzles and turns golden quickly, the oil is ready.
Carefully place the breaded cutlets into the hot oil, frying each side for about 3-4 minutes or until golden brown and crispy. Avoid overcrowding the pan by frying in batches if necessary.
Once cooked, remove the cutlets from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Slice the fried cutlets into strips for easier serving.
Serve the crispy vegetarian chicken tonkatsu hot with a drizzle of tonkatsu sauce on top, accompanied by shredded cabbage and steamed rice on the side.
Nutrition Facts
Calories |
4165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.8 g | 322% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 5179 mg | 225% | |
| Total Carbohydrate | 372.7 g | 136% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 49.9 g | ||
| Protein | 110.6 g | 221% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 412 mg | 32% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 1606 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
