Name: Tonkatsu
Yield: 2 servings
Cuisine: Japanese
Ingredients: as needed soy sauce; as needed sugar; as needed Worcestershire sauce; as needed ketchup; 2 each pork cutlets (boneless pork loin chop); 0.5 tsp kosher salt; 0.125 tsp black pepper; 1 each egg; 2 tbsp flour; 0.5 cup panko (bread crumbs); as needed vegetable oil; as needed Japanese short grain rice; as needed thinly shredded cabbage

Pork

2 servings

885 cal/serving

Instructions

Step 1

Combine soy sauce, sugar, Worcestershire sauce, and ketchup; beat until smooth.

Soy sauceSugarWorcestershire sauceKetchup

Step 2

Chill sauce about 30 minutes to thicken (optional).

Step 3

Pound pork cutlets to about 0.25 in (≈0.6 cm) thick inside a zip-top bag.

Pork cutlets (boneless pork loin chop)

Step 4

Season cutlets on both sides with kosher salt and black pepper.

Pork cutlets (boneless pork loin chop)Kosher saltBlack pepper

Step 5

Set up shallow bowls with flour, beaten egg, and panko.

FlourEggPanko (bread crumbs)

Step 6

Dredge each cutlet in flour, then beaten egg, then panko to coat completely.

Pork cutlets (boneless pork loin chop)FlourEggPanko (bread crumbs)

Step 7

Heat vegetable oil to 0.5 in (1.25 cm) deep; test by dropping crumbs — they should float and sizzle.

Vegetable oilPanko (bread crumbs)

Step 8

Fry cutlets until deep golden brown, about a few minutes per side.

Pork cutlets (boneless pork loin chop)Vegetable oil

Step 9

Slice cooked cutlets into strips.

Pork cutlets (boneless pork loin chop)

Step 10

Serve with rice, shredded cabbage, and the sauce.

Japanese short grain riceThinly shredded cabbageSoy sauceSugarWorcestershire sauceKetchup

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.