Ingredients (Makes 2–3 servings)
For the Tonkatsu:
1 cup Balletic Meat blend
½ cup water or unsweetened soy milk
2 tbsp soy sauce
2 tbsp olive oil or neutral oil
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprikaSalt & pepper to taste
For the coating:
¼ cup flour (e.g., wheat or gluten-free)
½ cup plant-based milk
1 tsp cornstarch
¾ cup panko breadcrumbs
For frying:
Neutral high-heat oil (e.g., canola, sunflower)
To serve:
Steamed white or brown rice
Shredded green cabbage
Tonkatsu sauce (store-bought or homemade)
Pickles (e.g., Japanese daikon, cucumber)
Instructions
- Make the cutlet base:
In a bowl, mix Balletic Meat blend, water/milk, soy sauce, oil, and seasonings until a firm dough forms. Let rest 5–10 minutes to hydrate. - Form the cutlets:
Divide into 2–3 thick, oblong cutlets (about 1.5–2 cm thick). Flatten gently. Optional: wrap and chill for 30 mins to firm up more. - Prep the coating:
In three shallow bowls, place:
- Flour with a pinch of salt
- Milk mixed with cornstarch
- Panko crumbs
- Bread the cutlets:
Coat each one in flour, dip in milk mix, then press into panko to cover fully. Let sit 5 mins to help the crust set. - Fry:
Heat oil (about ½ inch deep) in a skillet to ~350°F (175°C). Fry each cutlet for 3–4 minutes per side or until golden brown and crisp. Drain on paper towels. - Serve:
Slice the Tonkatsu into strips. Plate with rice, cabbage, pickles, and tonkatsu sauce. Add miso soup if desired. Enjoy warm!
Why This Meal Rocks (Nutrition Highlights Box)
| Power Stat | Why It Matters |
| ~22g protein per serving | Complete & balanced from Balletic Meat, rice, and legumes |
| Plant-powered iron | Naturally present in soy, chickpea, and fava-based blend |
| Nutrient diversity | Whole grain, veggies, fermented foods, and fiber |
| No cholesterol | 100% plant-based, heart-healthy meal |
| Balanced fuel | Protein, complex carbs, and healthy fats in one plate |
