Tonkatsu (breaded pork cutlet)

Name: Tonkatsu (breaded pork cutlet)
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 pork loin chops (about 2 cm thick, 150 g each); salt, pepper; 50 g flour; 2 eggs; 100 g panko (Japanese breadcrumbs); oil for deep-frying; For the tonkatsu sauce: 3 tbsp Worcestershire sauce, 3 tbsp ketchup, 1 tbsp soy sauce, 1 tbsp sugar, 1 tsp mirin; 200 g finely shredded white cabbage; lemon wedges, steamed rice, miso soup

Time: 35 min4 servingsapprox. 520 kcal / serving (estimated)approx. 36 g protein / serving

Tonkatsu (豚カツ) is the pinnacle of Japanese yoshoku (Western-inspired) cooking: in 19th-century Tokyo it was a reworked version of the French côtelette. A thick pork chop with a panko-crisp golden crust and the distinctive, thick, sweet-sour tonkatsu sauce. It is always served with shredded cabbage and rice.

Tonkatsu (breaded pork cutlet) (illustration)

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Ingredients

4 pork loin chops (about 2 cm thick, 150 g each)
salt, pepper
50 g flour
2 eggs
100 g panko (Japanese breadcrumbs)
oil for deep-frying
For the tonkatsu sauce: 3 tbsp Worcestershire sauce, 3 tbsp ketchup, 1 tbsp soy sauce, 1 tbsp sugar, 1 tsp mirin
200 g finely shredded white cabbage
lemon wedges, steamed rice, miso soup

Method

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Snip the membrane at the edges of the chops in 3–4 places (so they do not curl while frying), pound lightly and season with salt and pepper.
Stir the sauce ingredients together (warm for 1 minute if you like).
Coat the chops in flour, then in beaten egg, then in panko, pressing the panko on lightly.
Heat the oil to 170 °C and fry the chops for 5–6 minutes, turning halfway, until golden, crisp and cooked through (63–65 °C inside).
Rest on a rack for 3–5 minutes, then cut into 2 cm strips.
Serve on the cabbage with rice, tonkatsu sauce and lemon wedges.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Panko is crisper and lighter than ordinary breadcrumbs.
Snip the edge of the meat so it fries flat.
Rest it after frying so the juices stay in.
It can also be made in an air fryer with panko drizzled with oil.

Frequently asked questions

Why cabbage?

The freshness and crunch of raw cabbage balance the rich fried meat.

Can it be frozen?

Breaded raw, yes; fry from frozen.

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