Tonkatsu Recipe

Prepare pork

Slice the trimmed pork tenderloin into 4 cutlets about 1/2"–1" thick (or keep as whole medallions). Lightly pound each piece between plastic wrap to an even 1/2"–3/4" thickness if needed for even cooking.

Season both sides of each cutlet with kosher salt and freshly ground black pepper. Let rest 10 minutes at room temperature while you set up the breading station.

Set up breading station

Place the all-purpose flour in a shallow plate. In a second shallow bowl, beat the eggs with 2 tablespoons milk or water until combined. Place the panko breadcrumbs in a third shallow plate; fluff them with a fork so they are light and airy.

Bread the pork

Working one piece at a time: dredge a cutlet in flour and shake off excess; dip into the egg wash allowing excess to drip off; press firmly into the panko breadcrumbs on both sides until well coated. Place coated cutlets on a wire rack and let rest 5–10 minutes so coating adheres. If coating becomes soggy, re-dredge lightly in panko before frying.

Heat the oil

Pour about 1"–1.5" (roughly 1 cup) neutral oil into a heavy skillet or frying pan. Heat over medium-high until the oil temperature reaches 340°F–350°F (170°C–175°C). If you don't have a thermometer, test by dropping a few panko crumbs into the oil — they should sizzle immediately and turn golden in about 20–30 seconds.

Fry the cutlets

Carefully slide 2 cutlets into the hot oil without crowding the pan. Fry until the underside is golden brown and crisp, about 2.5–3 minutes. Flip and fry the other side 2–3 minutes more, until golden and an instant-read thermometer inserted into the thickest part reads 145°F–150°F (63°C–66°C). Adjust heat as needed so the coating browns but does not burn.

If using, add 1 tablespoon unsalted butter to the oil near the end of cooking and spoon the foaming butter-oil over the cutlets for extra flavor and color. Transfer fried cutlets to a wire rack set over a baking sheet to drain and keep crisp. Repeat with remaining cutlets, bringing oil back to temperature between batches if necessary.

Allow cutlets to rest 2–3 minutes before slicing. Slice into 1/2" strips on the diagonal for serving.

Arrange shredded cabbage on the plate beside sliced tonkatsu. Place rice (if using) in a bowl or on the plate. Serve with tonkatsu sauce drizzled over the pork or in a small ramekin for dipping. Add lemon wedges for a bright squeeze if desired.

Recommended condiments: tonkatsu sauce, Japanese mustard (karashi), or a simple squeeze of lemon. Enjoy immediately while hot and crisp.