Tonkatsu
Crispy Japanese breaded pork cutlet served with tangy tonkatsu sauce and fresh cabbage slaw. A beloved comfort food that's surprisingly simple to make at home.
- Total time
- 25 min
- Servings
- 2
- Calories
- 580
- Protein
- 38g
Ingredients
- 2 pieces (1/2 lb each) pork loin cutlets
- ½ cup all-purpose flour
- 1 whole eggs
- 1 cup panko breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups vegetable oil for frying
- 2 cups green cabbage, shredded
- ¼ cup tonkatsu sauce
- 2 tablespoons Japanese mayonnaise
- 1 whole lemon wedges
Instructions
- 1
Place pork cutlets between two sheets of plastic wrap and pound to 1/4-inch thickness using a meat mallet.
- 2
Set up three shallow bowls: one with flour mixed with salt and pepper, one with beaten egg, and one with panko breadcrumbs.
- 3
Coat each cutlet in flour, shaking off excess, then dip in egg, then press firmly into panko on both sides.
- 4
Heat oil to 350°F in a heavy-bottomed pot or deep skillet. Use a thermometer to monitor temperature.
- 5
Carefully place coated cutlets into hot oil and fry for 3-4 minutes per side until golden brown and internal temperature reaches 160°F.
- 6
Transfer to a wire rack or paper towels to drain excess oil.
- 7
Slice each cutlet into 1-inch strips.
- 8
Arrange shredded cabbage on plates and drizzle with Japanese mayonnaise.
- 9
Place tonkatsu on top of cabbage and drizzle with tonkatsu sauce. Serve with lemon wedge.
Tools you’ll need
- meat mallet
- three shallow bowls
- heavy-bottomed pot or deep skillet
- deep-fry thermometer
- wire rack or paper towels
- kitchen knife
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