Tonkatsu Recipe
Breaded and deep-fried pork cutlet served with rice and cabbage.
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Ingredients
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Pork Cutlet
Serving
Method
Pork Cutlet Preparation
Season the Pork
Pat the pork loin chops dry with paper towels. Season both sides generously with salt and black pepper.
Prepare Breading Station
Set up a breading station with three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs.
Bread the Pork
Dredge each pork chop in flour, shaking off excess. Dip into the beaten eggs, allowing excess to drip off, and then coat with panko breadcrumbs, pressing gently to adhere.
Frying
Heat Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Pork
Carefully add the breaded pork chops to the hot oil, frying in batches if necessary. Cook for about 4-5 minutes on each side or until golden brown and cooked through.
Drain
Remove the pork cutlets from the oil and allow them to drain on a plate lined with paper towels.
Serving
Plate the Dish
On each plate, serve a portion of cooked rice and a generous handful of shredded cabbage alongside the cutlets.
Add Sauce
Drizzle tonkatsu sauce over the pork cutlets and serve immediately while hot.