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.
For the Tonkatsu
For the Serving
Method
Preparing the Tonkatsu
- 1
Prepare the Pork
Season the pork loin chops with salt and black pepper on both sides. Let them rest for about 10 minutes to allow the seasoning to penetrate.
- 2
Set Up Breading Station
Prepare a breading station by placing the flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third.
- 3
Bread the Pork
Dredge each pork chop in flour, shaking off the excess. Dip in the beaten eggs, allowing any excess to drip off, and then coat with panko breadcrumbs, pressing gently to adhere.
- 4
Heat the Oil
In a large frying pan, heat vegetable oil over medium heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of panko into it; if it sizzles, it’s ready.
- 5
Fry the Tonkatsu
Carefully place the breaded pork chops in the hot oil, making sure not to overcrowd the pan. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Remove from the oil and let drain on paper towels.
Serving the Tonkatsu
- 6
Prepare the Rice and Cabbage
While the pork is frying, cook the white rice according to package instructions. Once cooked, fluff with a fork and keep warm. Shred the cabbage and place it in a serving bowl.
- 7
Serving
Slice the fried tonkatsu into strips and serve it alongside the warm rice and shredded cabbage. Drizzle tonkatsu sauce over the pork and serve with lemon wedges on the side.