Tonkatsu Pork Cutlet

Name: Tonkatsu Pork Cutlet
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
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)

A beloved Japanese fried pork cutlet with an ultra-crispy panko crust, served with tangy tonkatsu sauce, shredded cabbage, and steamed rice.

40 minMediumServes 4620 cal/serving

JapaneseDinnerStovetopHigh ProteinDairy-FreeLow-SodiumAlcohol-Free

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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

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.
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.
3

Heat 4 cups vegetable oil in a deep heavy skillet to 340 degrees F (170 degrees C).
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.
5

Rest 2 minutes, then slice each chop crosswise into strips.
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).

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Questions

How hot should the oil be for Tonkatsu Pork Cutlet?

For Tonkatsu Pork Cutlet, the frying oil is held at 340 F (about 170 C) in step 3. Hotter scorches the outside before the inside cooks, and cooler turns it greasy. The target internal temperature is 145 F (about 65 C), given in step 4. A probe thermometer removes the guesswork.

Why rest the meat in Tonkatsu Pork Cutlet?

Step 5 reads: "Rest 2 minutes, then slice each chop crosswise into strips." Heat drives the juices toward the center. The rest in step 5 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

What can I use instead of panko in Tonkatsu Pork Cutlet?

The entry for Tonkatsu Pork Cutlet calls for 2 cups panko breadcrumbs. In its place: Coarse dry breadcrumbs, crushed cornflakes or crushed crackers all work. Fine breadcrumbs coat more densely, so use a little less.

Can I make Tonkatsu Pork Cutlet gluten-free?

Yes. The gluten in Tonkatsu Pork Cutlet is 1/2 cup all-purpose flour, 2 cups panko breadcrumbs, 1/4 cup tonkatsu sauce (or Worcestershire sauce mixed with ketchup). Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko; the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Tonkatsu Pork Cutlet keep?

Refrigerate what is left of Tonkatsu Pork Cutlet within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it. The grain firms up as it chills; add a spoonful of water before reheating.

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