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Sliced Japanese tonkatsu with shredded cabbage, lemon, and tonkatsu sauce.

Japanese Tonkatsu (Breaded Pork Cutlets)

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Crisp panko-breaded pork cutlets served with shredded cabbage, lemon, and tonkatsu sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 780
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Pork and seasoning
  • 4 cutlets boneless pork loin cutlets about 150 g each, pounded to 1 cm thick
  • 1 teaspoon fine salt
  • 1/2 teaspoon black pepper
Breading and frying
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 2 cups panko breadcrumbs
  • 2 cups neutral frying oil or enough for 1 cm depth
To serve
  • 4 cups finely shredded green cabbage
  • 1 medium lemon cut into wedges
  • 1/2 cup tonkatsu sauce
  • 4 cups cooked short-grain rice

Equipment

  • Meat mallet
  • Three shallow bowls
  • Deep skillet or Dutch oven
  • Wire rack
  • Instant-read thermometer

Method
 

Prepare:
  1. Pound the pork cutlets evenly, then season both sides with salt and pepper. Set up separate bowls for flour, beaten eggs, and panko.
Bread:
  1. Coat each cutlet in flour and shake off the excess. Dip in egg, then press into panko until evenly covered.
Fry:
  1. Heat the oil to 175 C. Fry the cutlets in batches for 3 to 4 minutes per side, turning once, until deeply golden and the thickest part reaches 63 C.
Serve:
  1. Drain on a wire rack for five minutes. Slice into strips and serve with cabbage, lemon, sauce, and rice.

Nutrition

Calories: 780kcalCarbohydrates: 63gProtein: 42gFat: 38gSaturated Fat: 6gCholesterol: 145mgSodium: 1050mgFiber: 4gSugar: 8g

Notes

  • Keep the oil between 170 and 180 C for an even crust.
  • Pounding the pork to an even thickness prevents the edges from overcooking.