Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tonkatsu Ingredients
Method
Cooking Instructions
Prepare the Pork
Trim any excess fat from the pork and pound it to a uniform thickness of about 1 cm. Season both sides with salt and black pepper.
Dredging Station
Set up a dredging station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Coat the Pork
Dredge each pork cutlet first in the flour, shaking off excess, then dip it in the beaten eggs, and finally coat it in panko breadcrumbs, pressing gently to adhere.
Fry the Cutlets
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully place the breaded cutlets in the oil. Fry for about 4-5 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.
Serve
Slice the tonkatsu into strips and serve with shredded cabbage, lemon wedges, and a drizzle of tonkatsu sauce.
