Tonkatsu Set Meal
Crispy breaded pork cutlets served with tangy tonkatsu sauce, steamed rice, and fresh cabbage slaw. A Japanese comfort classic that's impressive but achievable at home in under 45 minutes.
- Total time
- 40 min
- Servings
- 2
- Calories
- 680
- Protein
- 38g
Ingredients
- 2 4-oz cutlets (about 3/4 inch thick) pork loin cutlets
- ½ cup all-purpose flour
- 1 large, beaten eggs
- ¾ cup panko breadcrumbs
- ⅓ cup tonkatsu sauce (or Worcestershire + ketchup)
- 2 cups, thinly sliced napa cabbage
- 1 cup, cooked rice
- 2 cups vegetable oil for frying
- 1 to taste salt and pepper
Instructions
- 1
Cook rice according to package directions (or use pre-cooked rice). Set aside.
- 2
Place pork cutlets between plastic wrap. Pound to 1/2-inch thickness with a meat mallet.
- 3
Season both sides generously with salt and pepper.
- 4
Set up breading station: three shallow bowls with flour, beaten egg, and panko.
- 5
Coat each cutlet in flour, shake off excess, dip in egg, then dredge in panko, pressing gently.
- 6
Heat oil in a large skillet over medium-high until it shimmers and a breadcrumb sizzles immediately.
- 7
Carefully slide both cutlets into hot oil without moving them. Fry 3–4 minutes until golden brown.
- 8
Flip once and fry another 2–3 minutes until other side is golden and pork reaches 145°F inside.
- 9
Transfer cutlets to a paper-towel-lined plate to drain briefly.
- 10
Divide rice between two plates, mounding slightly. Lean a pork cutlet against the rice on each.
- 11
Place cabbage slaw alongside rice on each plate.
- 12
Drizzle tonkatsu sauce over the pork and rice. Serve immediately while pork is still warm.
Tools you’ll need
- meat mallet
- plastic wrap
- three shallow bowls
- 12-inch skillet (cast iron preferred)
- instant-read thermometer
- paper towels
- tongs or slotted spoon
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