Japanese breaded pork cutlet fried until golden, served with shredded cabbage and fruity sauce.
Tonkatsu means 'pork cutlet' - ton (pig) + katsu (cutlet). Hire-katsu uses tenderloin for leaner meat.
Rosu-katsu uses loin with fat cap for richer flavor. Shredded cabbage aids digestion of the fried food.
Ingredients
Scale
Measurement units
- Boneless pork loin chops, 3/4 to 1 inch thick
- Salt
- Black pepper
- All-purpose flour
- Eggs, beaten
- Panko breadcrumbs
- Vegetable oil (for frying)
- Green cabbage, shredded very fine
- Tonkatsu sauce
- Lemon wedges
- Karashi (Japanese hot mustard), optional
Ingredients
Scale
Measurement units
- Boneless pork loin chops, 3/4 to 1 inch thick
- Salt
- Black pepper
- All-purpose flour
- Eggs, beaten
- Panko breadcrumbs
- Vegetable oil (for frying)
- Green cabbage, shredded very fine
- Tonkatsu sauce
- Lemon wedges
- Karashi (Japanese hot mustard), optional
Instructions
Prepare the pork
Prepare the pork
Bread the cutlets
Bread the cutlets
Fry the tonkatsu
Fry the tonkatsu
Cut and plate
Cut and plate
Before you cook
Cook notes
- • Tonkatsu means 'pork cutlet' - ton (pig) + katsu (cutlet).
- • Hire-katsu uses tenderloin for leaner meat.
- • Rosu-katsu uses loin with fat cap for richer flavor.
- • Shredded cabbage aids digestion of the fried food.
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