Classic Tonkatsu Japanese Pork Cutlet
A crispy, deep-fried breaded pork cutlet served with savory tonkatsu sauce and shredded cabbage.
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Ingredients
- 4 pieces Pork loin chops, boneless
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/2 cup All-purpose flour
- 1 large Egg, beaten
- 1 1/2 cups Panko breadcrumbs
- 2 cups Neutral oil for frying
- 1/4 head Green cabbage, shredded
- 4 tablespoons Tonkatsu sauce
- 1 teaspoon Karashi (Japanese mustard)(optional)
Instructions
- 1
Make small incisions in the connective tissue between the meat and fat to prevent the cutlet from curling while frying.
- 2
Pound the pork lightly with a meat mallet to an even thickness of about 1/2 inch.
- 3
Season both sides of the pork with salt and black pepper.
- 4
Dredge each pork piece in flour, shaking off the excess, then dip into the beaten egg.
- 5
Press the pork firmly into the panko breadcrumbs to ensure a thick, even coating.
- 6
Heat oil in a deep pan to 350°F (175°C) and fry the pork for 3-4 minutes per side until golden brown and cooked through.
- 7
Drain the cutlets on a wire rack for 2 minutes to keep the bottom from getting soggy.
- 8
Slice into 1-inch strips and serve immediately with shredded cabbage and tonkatsu sauce.
Nutrition per Serving
480
Calories
32g
Protein
28g
Carbs
26g
Fat
2g
Fiber
4g
Sugar
720mg
Sodium
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