Tonkatsu: Japanese Breaded Pork Cutlet
Crispy golden Japanese pork cutlet served with tangy tonkatsu sauce and fresh cabbage slaw. A beloved comfort food that's surprisingly easy to make at home.
- Total time
- 30 min
- Servings
- 2
- Calories
- 580
- Protein
- 42g
Ingredients
- 2 pieces (6 oz each) pork loin cutlets
- ½ cup all-purpose flour
- 1 whole large egg
- 1 cup panko breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups vegetable oil for frying
- ½ cup tonkatsu sauce
- 2 cups fresh green cabbage, shredded
- 1 per cutlet lemon wedges
- 1 teaspoon Japanese mustard (karashi)
Instructions
- 1
Pat pork cutlets dry with paper towels. Place between plastic wrap and pound gently to 0.5-inch thickness using a meat mallet, being careful not to tear the meat.
- 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 pork cutlet in flour, shaking off excess. Dip in egg, then press firmly into panko, coating both sides evenly.
- 4
Heat vegetable oil in a 12-inch deep skillet to 350°F (175°C). Test with a breadcrumb—it should sizzle immediately.
- 5
Carefully place breaded pork cutlets in hot oil. Fry for 3-4 minutes per side until golden brown and internal temperature reaches 145°F (63°C).
- 6
Transfer to a wire rack set over paper towels to drain excess oil. Let rest for 1 minute.
- 7
Divide shredded cabbage between two serving plates. Slice each tonkatsu into strips and arrange on top of cabbage.
- 8
Drizzle tonkatsu sauce over the cutlet. Top with a dab of Japanese mustard and serve with lemon wedges on the side.
Tools you’ll need
- meat mallet
- plastic wrap
- three shallow bowls
- 12-inch deep skillet
- instant-read thermometer
- slotted spoon or tongs
- wire rack
- paper towels
- chef's knife
- cutting board
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