Tonkatsu Teishoku — Crispy Pork Cutlet Set Meal
Golden-fried pork cutlet served with fluffy rice, crisp cabbage slaw, fresh tomato, and creamy potato salad. A complete Japanese dinner in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 38g
Ingredients
- 2 ea (about 5 oz each) pork cutlets (boneless, 1/4-inch thick)
- ¼ cup all-purpose flour
- 1 ea eggs, beaten
- ¾ cup panko breadcrumbs
- 1.5 cups cooked rice (warm)
- 2 cups green cabbage, thinly shredded
- 1 ea (medium) tomato, cut into wedges
- ½ cup Japanese potato salad or mayo-dressed potato salad
Instructions
- 1
Pat pork cutlets dry. Season both sides with salt and pepper. Set up three shallow bowls: flour, beaten egg, panko.
- 2
Coat each cutlet in flour, then egg, then panko, pressing gently so breadcrumbs stick.
- 3
Heat oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 4
Fry pork cutlets 3-4 minutes per side until deep golden brown and crispy.
- 5
Toss shredded cabbage with a pinch of salt and a squeeze of vinegar; divide between two plates.
- 6
Plate warm rice, crispy cutlet, tomato wedges, and potato salad. Drizzle cutlet with karashi mustard and tonkatsu sauce.
Tools you’ll need
- large 10–12 inch skillet
- three shallow bowls (for breading station)
- paper towels
- two dinner plates
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