Yoribang
DinnerJapaneseFree to use

Tonkatsu

とんかつ

Crispy panko-breaded pork cutlet, sliced and served with shredded cabbage and tangy tonkatsu sauce.

Serves 4

Prep 20 min

Cook 15 min

Tonkatsu
Photo: ayustety from Tokyo, Japan, CC BY-SA 2.0, via Wikimedia Commons
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Ingredients

  • 4 boneless pork loin chops, 3/4 inch thick
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup flour
  • 2 eggs, beaten
  • 1 1/2 cups panko breadcrumbs
  • 3 cups oil for frying
  • 1/4 cup tonkatsu sauce
  • 4 cups shredded cabbage
  • 1 lemon, cut in wedges

Steps

  1. Step 1. Cut a few slits in the fat edge of each chop and pound lightly to even thickness. Season with the salt and pepper.

  2. Step 2. Dredge in the flour, dip in the egg, and press into the panko.

  3. Step 3. Heat the oil to 340°F. Fry the cutlets for 4 to 5 minutes per side, until deep golden and cooked through (145°F with no pink).

  4. Step 4. Drain on a rack, rest 3 minutes, and slice. Serve with cabbage, sauce, and lemon.

Where this recipe comes from

Yoribang Japanese recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of everyday Japanese dishes. Soy sauce, mirin, sake, miso, and dashi make up most of the seasoning. Short-grain rice, panko, nori, and bonito flakes are sold at Asian grocery stores and many supermarkets. Dashi can be made from scratch or from instant granules.