Name: Crispy Panko-Fried Pork Cutlets (Tonkatsu)
Yield: Serves 4
Cuisine: Japanese
Ingredients: Cherry tomatoes, halved, or tomato wedges, for serving; 1 teaspoon salt; Mayonnaise (optional) for serving; Tonkatsu sauce for serving; Karashi for serving; Canola or other neutral oil for deep-frying; ½ head green cabbage, finely shredded, for serving; 2 cups all-purpose flour; 1 large egg; About 4 cups panko; 4 boneless pork loin chops, each about ¼ pound and ½–¾ inch thick (lightly score ¾-inch-thick chops with a sharp knife to ensure even cooking)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Let's Cook Japanese Food!

By Amy Kaneko

Published 2017

About

In Japan, restaurants specializing in tonkatsu offer the customer a variety of pork cuts, including hire (lean cut), rosu (fattier cut), and kurobuta (“black pig” from prized Berkshire pigs). A large heap of finely shredded, crisp green cabbage is served alongside the fried pork.

Ingredients

Canola or other neutral oil for deep-frying
2 cups all-purpose flour
1 large egg

Method

In a wok or deep, wide saucepan, pour 3 inches of oil and heat to 350°F on a deep-frying thermometer or until a bit of panko dropped into the hot oil rises immediately to the surface.
Meanwhile, spread the flour in a small, shallow bowl. Break the egg into a sec