Tonkatsu is a beloved Japanese dish featuring a breaded and deep-fried pork cutlet that is both crispy and tender. The cutlet, made from pork loin or fillet, is seasoned, coated in flour, dipped in beaten egg, and then covered with panko breadcrumbs before being fried to a golden-brown perfection. The result is a juicy interior encased in a crunchy, flavorful crust. Tonkatsu is traditionally served with a tangy, slightly sweet tonkatsu sauce, shredded cabbage, and steamed rice, often accompanied by a wedge of lemon. This dish is a staple in Japanese cuisine, celebrated for its delicious simplicity and satisfying texture.
Tonkatsu (Japanese Fried Pork Cutlet)
Ingredients
- 4 ounces pork loin chops, about 3/4" thick (2 chops, each chop should be 2oz)
- 1-1/2 tbsp flour
- Salt
- Pepper
- 1 egg, beaten
- 2/3 cup panko breadcrumbs
- Tonkatsu sauce
- Shredded cabbage
- Sprigs of parsley
- Tomato wedges
- Lemon slices/wedges
- Steamed rice
Instructions
- If there is connecting tissue separating red meat and a band of fat, cut the tissue every 1”. This will prevent the meat from curling when cooked. Lightly pound the pork to tenderise.
- Sprinkle with salt and pepper on both sides of meat.
- Coat the meat with flour, egg, then breadcrumbs.
- Heat oil to 338F/170C and fry the meat for 2 minutes. Turnover and fry further 1.5 – 2 minutes until it becomes golden brown.
- Turn over again and fry for about 1 minute until deep golden brown, then put aside on kitchen paper.
- Cut each tonkatsu into 3/4" wide strips.
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