Pork Cutlets


Preparation info

  • Difficulty


  • Serves



Appears in

At Home with Japanese Cooking

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

Originally a “foreign” dish of Dutch extraction, these pork cutlets have been thoroughly adopted by the Japanese. Thin boneless chops are lightly breaded and deep fried, then served against a mound of very finely shredded raw cabbage. A dark, thick, spicy sauce to be poured over all provides an interesting flavor accent.


  • 4 lean boneless pork chops, each about inch thick
  • ¼ cup flour, seasoned with a pinch of salt and sansho (Japanese fragrant pepper)
  • ½ beaten whole egg, thinned with 1 teaspoon cold water
  • ¾ cup coarse bread crumbs
  • Vegetable oil for deep frying
  • 2 cups very finely shredded cabbage
  • Tonkatsu sōsu (commercially prepared spicy sauce)


Lightly dust the chops in the seasoned flour. Dip them, one at a time, in the egg wash, then coat each of them well with bread crumbs.

There should be at least inches of oil in your pan and room enough to fry 2 cutlets at once. Heat the oil to approximately 375 degrees F. and test a few bread crumbs, preferably ones with a bit of egg wash clinging to them. The crumbs should sizzle and foam, but not burn, on the surface of the oil. Fry the cutlets, 2 at a time, for about 3 minutes. Turn and fry them for another 3–4 minutes or until golden brown and cooked through.

Drain the cutlets on paper towels and slice them across their width into ¼-inch strips (this is primarily for chopstick etiquette). Reassemble each cutlet, leaning it against its own small mound of shredded cabbage. Serve tonkatsu sōsu in a pitcher, to be poured to taste by each person.