Katsu-Style Japanese Pork Cutlet with Tonkatsu Sauce and Shredded Cabbage

Ingredients

• 2 pieces pork cutlets (boneless, thinly sliced)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup all-purpose flour
• 2 large eggs
• 3/4 cup panko breadcrumbs
• 2 tbsp neutral oil (for frying)
• 2 cups cabbage (finely shredded)
• 1 tbsp rice vinegar
• 1/2 cup tonkatsu sauce (homemade)
• 1/4 cup ketchup
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tbsp honey or brown sugar
• 1/4 tsp garlic powder
• 1/8 tsp ground ginger

Instructions

1. 1

   Prep (about 25 minutes): Pat pork cutlets dry and season both sides with salt and black pepper. Set up a breading station: flour in one shallow bowl, beaten eggs in a second bowl, and panko in a third. Bread each cutlet by coating lightly in flour, dipping in egg, then pressing firmly into panko so it adheres.

2. 2

   Make tonkatsu sauce (during prep): In a small bowl, stir ketchup, Worcestershire sauce, soy sauce, honey (or brown sugar), garlic powder, and ground ginger until smooth. Set aside.

3. 3

   Cook (about 20 minutes): Heat neutral oil in a large skillet over medium-high heat. Fry cutlets in batches if needed, 3–4 minutes per side, until deep golden and cooked through. Transfer to a rack or paper towel to drain.

4. 4

   Finish and serve: Toss shredded cabbage with rice vinegar. Slice cutlets if desired, spoon tonkatsu sauce over or serve on the side, and pile cabbage slaw alongside.