TonkatsuBreaded Pork Cutlet

Name: Tonkatsu (Breaded Pork Cutlet)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Japan
Ingredients: 600 g Pork Chop (boneless and pounded to even thickness); 6 g Salt; 2 g Black Pepper; 80 g All-Purpose Flour; 2 pcs Egg (beaten); 150 g Panko Breadcrumbs; 800 ml Vegetable Oil; 250 g Green Cabbage (very finely shredded); 80 ml Tonkatsu Sauce

A golden pork cutlet with a crisp panko crust and juicy center, served in the style loved across Japan. It is especially good with shredded cabbage and a fruity, savory cutlet sauce.

Prep

20m

Cook

20m

Serves

Estimated

Nutrition

Per serving

2142kcal

Calories

42g

Protein

197g

Fat

55g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Cutlet

600g
Pork Chop (boneless and pounded to even thickness)
6g
Salt
2g
Black Pepper

Breading

80g
All-Purpose Flour
2pcs
Egg (beaten)
150g
Panko Breadcrumbs
800ml
Vegetable Oil

Serving

250g
Green Cabbage (very finely shredded)
80ml
Tonkatsu Sauce

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Keep the shredded green cabbage chilled until serving.
02
Season the pork chop on both sides with the salt and black pepper.
03
Coat each piece of pork in the all-purpose flour, dip it into the eggs, then press it into the panko breadcrumbs until evenly covered.
04
Heat the vegetable oil in a deep pan to 175°C (350°F).
05
Fry the breaded pork until golden and the center reaches 63°C (145°F), turning once as needed. Rest for 3 minutes.
06
Rest the cutlets briefly on a rack, then slice them into strips.
07
Serve with the green cabbage and tonkatsu sauce.

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