Tonkatsu (Japanese Pork Cutlet)

  • Total time - 25 minutes
  • Preparation - 15 minutes
  • Cooking time - 10 minutes
  • Servings: 4
  • Country: Japan
Slices of crispy Tonkatsu, served with shredded cabbage and rice.

Authentic Tonkatsu is a symbol of a meal that is simple yet full of flavor. To achieve the best result, it is important to have all your breading ingredients ready and to fry the meat in a sufficient amount of oil. Serve it immediately to preserve its crispiness.

Ingredients

For the Tonkatsu

  • 4 pieces pork loin or tenderloin, cut into cutlets
  • salt and freshly ground black pepper
  • 50 g all-purpose flour
  • 1 piece egg, beaten
  • 100 g panko breadcrumbs
  • vegetable oil for deep-frying

For the Tonkatsu Sauce

  • 2 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon sugar

For Serving (optional)

  • shredded cabbage
  • cooked rice
  • lemon wedges

Instructions

Step 1: Prepare the meat

Lightly pound the pork cutlets and make a few small cuts around the edges to prevent the meat from curling when frying. Season both sides with salt and pepper.

Step 2: Bread with panko

Set up three shallow dishes: one with all-purpose flour, one with the beaten egg, and one with panko breadcrumbs. Dredge each cutlet in the flour, then dip into the egg, and finally coat generously with the panko, pressing gently to adhere.

Step 3: Deep-fry

Heat the vegetable oil in a deep pot to a temperature of about 170°C (340°F). Carefully place the breaded cutlet into the hot oil, one or two at a time to avoid overcrowding. Fry for 3-4 minutes per side, or until golden-brown and crispy.

Step 4: Make the sauce and serve

While the meat is frying, whisk together the ketchup, Worcestershire sauce, soy sauce, and sugar in a small bowl to create the tonkatsu sauce. Remove the finished cutlets from the oil, let them drain on a wire rack, and slice them into thick strips. Serve immediately with a side of shredded cabbage, rice, and the prepared sauce.