Tonkatsu: Crispy Pork Cutlets

Tonkatsu: Crispy Pork Cutlets: A popular Japanese dish of crispy, shallow-fried pork cutlets, served over shredded cabbage and topped with a distinctive, sweet sauce.

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.

Tonkatsu: Crispy Pork Cutlets

  • Ingredients:
  • 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

Shallow-frying tip:
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.

comments & replies

This is really nitpicking but tonkatsu is one of my favourite dishes and every tonkatsu I ate in Japan was always served over a rice bowl and had this onion/beaten egg half cooked mixture poured over it. Cabbage is a side salad and not something you serve your main dish over, generally. I realize this is a detail though. The recipe for the tonkatsu itself looks delicious. I personally won't put ginger in the sauce and will purée my garlic but only because I'm not a fan of biting into garlic bits.

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