Tonkatsu: Crispy Pork Cutlets
Tonkatsu is a popular Japanese dish of panko-coated pork cutlets that are shallow-fried, served over shredded cabbage and topped with a distinctive sauce. It's a one-dish meal ~ easy to make at home and sure to be a hit with anyone who likes pork.
- 1 lb boneless pork loin chops, 1/2-inch thick
- 1/3 cup flour
- 1 large egg, lightly beaten
- 1-1/2 tablespoons milk
- 1-1/4 cups panko crumbs
- Vegetable oil for frying
- 4 cups cabbage, thinly sliced
- 2 tablespoons oil
- 1 tablespoon mirin
- 1 tablespoon rice vinegar
- 1 cucumber, peeled and sliced
- 1 large tomato, sliced
- Salt and freshly ground black pepper
- For the sauce:
- 1/2 cup ketchup
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 2 teaspoons lemon juice
- 1 tablespoon mirin
- 2 teaspoons Worcestershire
- 2 teaspoons fresh ginger, finely chopped
- 1 large clove garlic, finely chopped
Prepare the tonkatsu sauce first by combining the ketchup, soy sauce, sugar, lemon juice, mirin, Worcestershire, ginger and garlic in a small bowl. Set aside at room temperature to allow the flavors to blend.
In a separate bowl, combine the cabbage, 2 tablespoons vegetable oil, mirin and rice vinegar. Season lightly with salt and pepper and set aside.
Spread the panko crumbs out on a flat surface.
Season both sides of the pork with salt and pepper and dredge in the flour, shaking off the excess. Whisk the egg and milk together in a shallow dish and dip each piece of pork into the mixture, coating well. Press the cutlets into the panko crumbs, then set aside on a plate.
Heat about 1/4-inch of vegetable oil in a large, heavy skillet over medium-high heat. Fry the pork until crisp and golden brown on both sides, about 5 minutes total. Work in batches if necessary to avoid crowding the pan. Transfer to paper towels to drain any excess oil.
To serve, divide the cabbage between 4 plates. Slice each pork cutlet into 1/2-inch strips and set atop the bed of cabbage. Arrange cucumber and tomato slices around the edges and drizzle the pork with sauce. Serve remaining sauce on the side.
Makes 4 servings
When shallow-frying crumb-coated foods like these pork cutlets, shake the pan from time to time to splash the oil onto the sides of the meat. This ensures more even browning.