Tonkatsu (Japanese Pork Cutlet)
photo by diner524
- Ready In:
- Pound pork to 1/4-inch thickness.
- Coat with flour, then dip into egg, and finally coat thoroughly with Panko.
- Deep fry in 1 inch vegetable oil, heated to 350º, 3 minutes on each side, or until golden brown.
- Serve on bed of shredded cabbage, for presentation.
- Serve with Tonkatsu sauce.
- NOTE: If you can't find Panko, you may use crushed corn flakes.
Questions & Replies
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Very quick and easy main dish!! I made one serving for my lunch today and made the Tonkatsu Sauce to serve with it. Next time I will add some salt, pepper and maybe garlic powder to the flour mixture for some added flavor to the pork itself. Served it with an Asian Slaw with Ponzu Dressing. Thanks for sharing the recipe. Made for Culinary Quest 2015.
Besides some sushi, this is my absolute favorite Japanese dish! I always make it this way but have heard from one Japanese person to add a little Saki to the egg mixture. Tastes great either way and the Tonkatsu sauce is a definite must, easy to find near the soy sauce at the grocery store and delicious!!! My whole family LOVES this dish!!