Tonkatsu

Name: Tonkatsu
Cook time: 40 min
Total time: 40 min
Yield: 12 servings
Cuisine: Japanese
Ingredients: 4 Pork Loin Cutlets, boneless, 150–180 g each, 1.5–2 cm thick; 3/4 tsp Fine Salt; 1/2 tsp Pepper (Black); 60g All-purpose Flour; 2 large Eggs, beaten; 120g Japanese Panko Breadcrumbs; 1.5 l Neutral Oil, for deep-frying (e.g., canola); 1/2 small Green Cabbage, finely shredded, about 300–400 g; 4 bowls of Cooked Japanese Short-Grain Rice, about 600 g cooked total; 1 Lemon, cut into wedges; 8 tbsp Tonkatsu Sauce, store-bought; 2 tsp Karashi, Japanese mustard, optional

Tonkatsu is a crisp, golden-brown breaded pork cutlet with a juicy interior and a satisfyingly crunchy panko crust. Served with shredded cabbage, a squeeze of lemon and a tangy tonkatsu sauce, it’s a comforting Japanese classic that pairs beautifully with steamed rice and a touch of spicy karashi mustard. Easy to make at home, it rewards patience with a restaurant-quality crunch and rich flavor.

Tonkatsu is a crisp, golden-brown breaded pork cutlet with a juicy interior and a satisfyingly crunchy panko crust. Served with sh... Show more

Traditional Japanese Recipe

Health Grade

A- · Excellent

Rating

4.5

Time

40 min

Price

1,57 €

Calories

760 kcal

healthy

high protein

low sugar

kid friendly

Method

Prep the sides

Trim and rinse the Green Cabbage, thinly shred it into fine ribbons, and dry it well so it stays crisp. Cut the Lemon into wedges, and set out the Tonkatsu Sauce and optional Karashi. Divide the Cooked Japanese Short-Grain Rice into warm bowls so the plates are ready when the pork comes out of the oil.

Season the pork

If a Pork Loin Cutlet has a fat edge, make a few shallow cuts through the fat so it stays flat in the oil. Pat the pork dry, then season both sides with the Fine Salt and Black Pepper.

Bread the cutlets

Set up three shallow dishes with the All-purpose Flour, the beaten egg, and the Japanese Panko Breadcrumbs. Coat each cutlet lightly in flour, shake off the excess, dip it into the egg, then press it into the panko so every side is covered in an even, crumbly layer. Keep the flour coat thin; too much flour can turn the crust pasty.

Fry the tonkatsu

Pour the Neutral Oil into a deep pot and heat it to 170° C. Fry the cutlets in batches so the temperature stays steady, cooking 4 minutes on the first side, flipping, then 3 minutes more until the crust is deep golden and the pork is just cooked through. Don't overcrowd the pot; if the oil drops too much, the coating will go pale and greasy.

Drain and rest

Set the fried cutlets on a rack or paper towels and let them rest for 3 minutes. That short pause keeps the crust crisp and helps the juices settle before you slice.

Serve the tonkatsu

Slice each cutlet into strips, then arrange them with the Cooked Japanese Short-Grain Rice and shredded Green Cabbage. Spoon the Tonkatsu Sauce over or alongside the pork, and serve with the lemon wedges and a little Karashi if you want extra heat.