Tonkatsu Pork Cutlet
A beloved Japanese fried pork cutlet with an ultra-crispy panko crust, served with tangy tonkatsu sauce, shredded cabbage, and steamed rice.
Ingredients
- 4 chops boneless pork loin chops, 3/4 inch thick
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 4 cups vegetable oil
- 1/4 cup tonkatsu sauce (or Worcestershire sauce mixed with ketchup)
- 4 cups green cabbage, shredded
- 2 cups short-grain white rice, cooked
- 4 lemon wedges
- 2 tsp Japanese hot mustard (or Dijon)
Instructions
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1
Using a meat mallet, pound 4 chops 3/4 inch thick boneless pork loin chops to an even 1/2-inch thickness. Make several small cuts along the fat edge. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
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2
Set up a breading station: shallow dish with 1/2 cup all-purpose flour, second dish with 2 beaten large eggs, third dish with 2 cups panko breadcrumbs. Dredge each chop in flour, dip in egg, then press into panko on both sides.
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3
Heat 4 cups vegetable oil in a deep heavy skillet to 340 degrees F (170 degrees C).
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4
Fry pork chops in batches 3 to 4 minutes per side until deep golden and the internal temperature reaches 145 degrees F (63 degrees C). Drain on a wire rack.
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5
Rest 2 minutes, then slice each chop crosswise into strips.
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6
Serve over 2 cups cooked short-grain white rice alongside 4 cups shredded green cabbage. Drizzle with 1/4 cup tonkatsu sauce (or Worcestershire sauce mixed with ketchup) and serve with lemon wedges and 2 tsp Japanese hot mustard (or Dijon).