Japanese Take-Out Tonkatsu (Fried Pork Cutlets)

Total Time
40mins
Prep 30 mins
Cook 10 mins

If you thought Japanese cuisine didn't include comfort food, think again. This hugely popular dish, both here and in Japan, has a lot in common with our Southern chicken-fried steak. Pork cutlets are seasoned, breaded, and fried until golden brown, then served with a thick Worcestershire-based Asian-style barbecue sauce and shredded cabbage. From the Take-Out Menu Cookbook.

Ingredients Nutrition

Directions

  1. To make the sauce: Whisk all the ingredients together in a bowl until the sugar is dissolved. Let stand for 30 minutes to allow the flavors to develop.
  2. To make the tonkatsu: Heat 1/2 inch of oil in a large skillet to 360º.
  3. Pat the pork cutlets dry with paper towels, and make a few vertical slits on the outer rim of the cutlets to prevent them from curling when cooked.
  4. Season both sides of the pork with salt & pepper, and dredge with flour, shaking off any excess.
  5. Mix the eggs with 1 tablespoon water in a shallow bowl.
  6. Dip the cutlets in the egg, then coat in panko breadcrumbs. Gently slide the cutlets into the oil and cook for 4 to 5 minutes per side until golden brown, or just cooked through. Drain on paper towels.
  7. Cut each cutlet crosswise into 1-inch strips. Arrange on individual plates and garnish with cabbage and lemon wedges. Serve with a dish of tonkatsu sauce on the side for dipping. Accompany with rice.
Most Helpful

1 5

Way too much worchestershire sauce. Could be good with a steak. It didn't taste Japanese at all.