Tonkatsu
Thick-cut pork breaded in airy panko and deep-fried until shatteringly crisp — a Meiji-era adaptation of the French cutlet, matured by the late 1920s into the thick, deep-fried form served today with shredded cabbage and a fruity Worcestershire-based sauce.
Meat
⚠ Contains: Gluten, Egg, Soy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 thick-cut pork loin chops
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs
- Oil, for deep-frying
- Shredded cabbage, cooked rice, and tonkatsu sauce, to serve
Steps
- Season the pork chops with salt and pepper, then let them come to room temperature.
- Dredge each chop in flour, then dip in the beaten egg, then coat thoroughly in panko, pressing gently to help it adhere.
- Let the breaded chops rest for 10-15 minutes so the coating sets.
- Heat oil to 340F and deep-fry the chops for 4-5 minutes per side, until deep golden and cooked through.
- Drain briefly, then slice into strips.
- Serve over rice with shredded cabbage and tonkatsu sauce.