Crispy Tonkatsu
Tonkatsu is a beloved Japanese dish featuring thick pork cutlets coated in crunchy panko breadcrumbs and deep fried to golden perfection. It is typically served with shredded cabbage and a tangy tonkatsu sauce for a satisfying meal.
Crispy deep fried pork cutlets coated in panko breadcrumbs served with shredded cabbage and rich tonkatsu sauce.
Nutrition per serving
Ingredients
main
coating
cooking
serving
Instructions
Prepare the Pork
Pat pork cutlets dry with paper towels and season both sides generously with salt and pepper. Use a meat mallet to pound each cutlet to an even thickness of about half an inch to ensure even cooking.
Set Up the Breading Station
Place flour in one shallow dish, beaten eggs in a second dish, and panko breadcrumbs in a third dish. Dredge each cutlet in flour shaking off excess, then dip into egg, and finally press firmly into panko until fully coated on all sides.
Fry the Cutlets
Heat vegetable oil in a deep skillet to 170 degrees Celsius. Carefully lower the breaded cutlets into the hot oil and fry for 4 to 5 minutes per side until the coating is deep golden brown and the pork is cooked through. Work in batches to avoid crowding.
Rest and Serve
Transfer cooked tonkatsu to a wire rack or paper towel lined plate to drain excess oil. Allow to rest for 2 minutes then slice into strips. Serve immediately over shredded cabbage drizzled with tonkatsu sauce.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.