Crispy Tonkatsu (Pork Cutlet)
The undisputed king of Japanese deep-fried foods. A thick, juicy pork loin is coated in a dense, shattering layer of coarse Panko breadcrumbs and fried to a deep golden brown. Served traditionally with a mountain of shredded cabbage and tangy Tonkatsu sauce.
Ingredients
- 2 thick boneless Pork loin chops
- Salt and black pepper
- 1/4 cup All-purpose flour
- 1 Large egg beaten
- 1.5 cups Panko breadcrumbs
- Vegetable oil for frying
- 2 cups Shredded cabbage
- Tonkatsu sauce
- Karashi Japanese mustard
Instructions
- Prepare the Pork: Make a few deep vertical cuts through the fat cap of the pork chops to stop them from curling. Pound the meat gently to an even thickness. Season both sides aggressively with salt and pepper.
- Bread the Katsu: Set up a breading station. Dredge the pork heavily in flour, shaking off the excess. Dip it completely into the beaten egg, then press it incredibly firmly into the Panko breadcrumbs to create a thick, dense crust.
- Fry the Katsu: Heat 1 inch of vegetable oil in a deep skillet to 340°F (170°C). Carefully slip the breaded pork into the hot oil. Fry for 5 to 6 minutes, flipping once, until deeply golden brown and cooked through.
- Rest: This is crucial! Remove the Tonkatsu from the oil and let it rest upright on a wire rack for 3 to 4 minutes. This allows the juices to redistribute and keeps the crust from getting soggy.
- Slice and Serve: Slice the hot, crispy Tonkatsu into thick strips using a sharp knife, pressing straight down to keep the crust intact. Serve immediately on a plate next to a towering mound of crisp shredded cabbage. Slather with thick Tonkatsu sauce and a dab of Karashi mustard.
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