Japanese pork cutlet is a simple yet delicious home-cooked meal. The exterior is perfectly crispy and golden while the inside remains juicy and tender, enhanced by the savory tonkatsu sauce.
Boneless pork loin chops½ inch thick, about 100 g (3.5 oz) each piece2
Kosher or sea saltDiamond Crystal recommended; use half the amount if using table salt½ tsp
Freshly ground black pepper⅛ tsp
Neutral-flavored oilVegetable, rice bran, or canola oil for deep frying (720 ml total)3 cups
All-purpose flour2 tbsp
Large eggAbout 50 g without shell1
Neutral-flavored oilFor egg mixture½ tbsp
Panko (Japanese breadcrumbs)About 30 g. In Japan, use nama panko (fresh breadcrumbs) if available. Amount may vary by brand
½ cup
CabbageShredded, optional; traditionally served with tonkatsu¼
Persian or Japanese cucumber1
Japanese sesame dressing2 tbsp
Toasted white sesame seedsToasted, optional1 tbsp
Toasted black sesame seedsToasted, optional1 tbsp
Tonkatsu sauceFor drizzling over tonkatsu4 tbsp
Steps
1
Prepare the pork chops: Place the boneless pork loin chops on a cutting board and gently pound them with a meat mallet to an even thickness of about ½ inch.
2
Season: Sprinkle both sides of each pork chop evenly with salt and freshly ground black pepper.
3
Prepare the flour: Place the all-purpose flour on one shallow plate or dish.
4
Prepare the egg mixture: Crack the egg into a bowl, add the neutral-flavored oil, and beat well until combined.
5
Prepare the panko: Place the Japanese breadcrumbs in another shallow plate or dish.
6
Coat with flour: Dredge each pork chop in the flour, coating both sides evenly. Shake off any excess flour.
7
Coat with egg: Dip the flour-coated pork chop into the egg mixture, making sure both sides are fully coated.
8
Coat with panko: Press the egg-coated pork chop into the breadcrumbs, gently pressing to ensure even coverage. Rotate and check that all edges are coated.
9
Heat the oil: Pour the neutral-flavored oil into a deep pot or fryer and heat it to the appropriate temperature for deep frying (approximately 340–350°F / 170–175°C).
10
Fry the tonkatsu: Carefully place the breaded pork chops into the hot oil. Fry until golden and crispy on one side, then flip and fry the other side until equally golden brown, about 3–4 minutes total.
11
Drain: Remove the fried tonkatsu from the oil using a slotted spoon or basket and place on a paper towel to drain excess oil.
12
Prepare the sides: Shred the cabbage and slice or cut the cucumber into sticks.
13
Assemble: Place the fried tonkatsu on a plate with the shredded cabbage and cucumber on the side. Drizzle with sesame dressing if desired.
14
Prepare the sauce: Mix the tonkatsu sauce with the toasted white and black sesame seeds if using, then drizzle over the tonkatsu.
15
Serve: Enjoy the tonkatsu immediately while hot, savoring the crispy exterior and juicy interior.
PrimedTableBETA
