Tonkatsu
Japan's shatteringly crisp breaded pork cutlet. A craggy panko crust, juicy inside, with a mountain of shredded cabbage.
Peek at the ingredients
Ingredients 9 ingredients
- 4 pork loin cutlets, about 3/4 inch thick (or pork tenderloin, butterflied)
- 1 cup flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs (coarse Japanese style)
- Vegetable oil, for frying (about 3 cups)
- Tonkatsu sauce, to serve (or mix 3 tbsp ketchup, 1 tbsp Worcestershire, 1 tsp soy sauce, 1 tsp sugar)
- 1/4 head green cabbage, very thinly shredded
- Salt and black pepper
- Steamed rice, to serve
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Method
- 1
Score the fat edge of each cutlet in a few places so it does not curl in the oil. Pound gently to an even thickness. Season both sides with salt and pepper.
- 2
Set up three shallow dishes: flour, beaten eggs, panko. Dredge each cutlet in flour, shaking off excess, then egg, letting extra drip off, then press firmly into the panko so it adheres in a thick craggy layer.
- 3
Heat the oil to 340F in a deep heavy pot. The cutlets should swim, not touch the bottom.
- 4
Fry two cutlets at a time for 4 to 5 minutes per side until deeply golden. Do not crowd or the temperature drops and the crust goes soggy.
- 5
Drain on a wire rack, never paper towels, so the bottom stays crisp. Rest 3 minutes. The internal temperature will coast to juicy.
- 6
Slice each cutlet into strips, drizzle or serve with tonkatsu sauce, and plate over or beside the shredded cabbage and rice.
