Breaded Pork Cutlets

Name: Breaded Pork Cutlets (Tonkatsu)
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 servings
Cuisine: Japanese
Ingredients: 2 cups panko (Japanese bread crumbs) or other bread crumbs, preferably homemade; 2 cups panko (Japanese bread crumbs) or other bread crumbs, preferably homemade; 2 eggs, lightly beaten in a wide, shallow bowl; Flour for dredging; ¼ cup neutral oil, such as corn or grapeseed; ¼ cup neutral oil, such as corn or grapeseed; ¼ cup neutral oil, such as corn or grapeseed; Salt and black pepper to taste; Lemon wedges for serving; 2 cups shredded cabbage; 2 cups panko (Japanese bread crumbs) or other bread crumbs, preferably homemade; 1 tablespoon Dijon mustard; 4 boneless pork steaks, preferably from the shoulder, about 6 ounces each; Salt and black pepper to taste; 2 teaspoons rice or other mild vinegar; 4 boneless pork steaks, preferably from the shoulder, about 6 ounces each; 1 tablespoon mirin or honey; 2 teaspoons rice or other mild vinegar; 1 tablespoon soy sauce; 1 tablespoon mirin or honey

Tonkatsu

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Said to have been brought to the islands by the Dutch, these are now as deeply ingrained in Japanese cooking as fried chicken is in ours. They are typically served on a simple bed of shredded cabbage, with a commercially prepared tonkatsu sauce. I have re-created the sauce from scratch here, and believe me, it’s far better than the bottled stuff.

These can be deep-fried if you prefer (use about 2 inches of oil), but at home most Japanese shallow-fry them, as I do.

Other cuts

Ingredients

Asia
Japan
Main course

Ingredients

Method