Tonkatsu

Name: Tonkatsu (Japanese Pork Cutlet)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves: 4
Cuisine: Japanese
Ingredients: 2 cups (500 ml) sunflower oil, for deep-frying; sea salt and ground black pepper; ½ cup (125 ml) Quick Tonkatsu Sauce; 400 g (14 oz) soft white cabbage (about ¼ small cabbage), shredded and kept in ice-cold water; 4 pork loin steaks, about 170 g (5¾ oz) each, skin and bones removed; 2 eggs, lightly beaten; ¼ cup (35 g) plain (all-purpose) flour; 2 cups (120 g) panko breadcrumbs

Japanese Pork Cutlet

Preparation info

Serves:
4

Difficulty
Easy
Ready in
45 min

Appears in

Japanese Food Made Easy

By Aya Nishimura

Published 2020

About

Tonkatsu is one of the most popular yo-syoku dishes (Western-influenced Japanese cuisine). I recommend preparing the pork using a meat tenderiser, which is a great kitchen tool to have. You can also try katsu sandwiches – spread butter on toast and sandwich the katsu and tonkatsu sauce inside with shredded cabbage. Heavenly!

Ingredients

Fresh

4 pork loin steaks, about 170 g (5¾ oz) each, skin and bones removed

Method

Bring the pork steaks to room temperature. If you have thick steaks, make five or six incisions where the meat meets the fat on both sides. This will tenderise the pork and prevent it from curling during cooking. Season with salt and black pepper.

Place the flour, beaten eggs and breadcrumbs in three separate shallow bowls. Coat the pork in the flour first and pat to remove any excess f