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.Print
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- 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.
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.