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Tonkatsu (Japanese Pork Cutlet)

Tonkatsu (Japanese Pork Cutlet)

Crispy Tonkatsu (Japanese Pork Cutlet) is a family favorite, offering a juicy interior with a light and airy crust, perfect for any meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 4 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Japanese
Servings 2 cutlets
Calories 523 kcal

Equipment

  • cabbage slicer
  • digital meat thermometer

Ingredients
  

For the Shredded Cabbage Salad (optional)

  • 0.25 head green cabbage
  • 1 Japanese or Persian cucumber
  • 4 tablespoon Japanese sesame dressing (or make homemade)

For the Sesame Dipping Sauce

  • 1 tablespoon toasted white sesame seeds
  • 1 tablespoon toasted black sesame seeds
  • 4 tablespoon tonkatsu sauce (store bought or homemade)

For the Breading

  • 0.5 cup panko (Japanese breadcrumbs) (or more, as needed; use fresh *nama panko* (生パン粉), if available)
  • 1 large egg (50 g each w/o shell)
  • 0.5 tablespoon neutral oil (for the egg)
  • 2 tablespoon all-purpose flour (plain flour)

For the Tonkatsu

  • 2 pieces boneless pork loin chops (½ inch thick, 100 g each)
  • 0.5 teaspoon Diamond Crystal kosher salt
  • 0.125 teaspoon freshly ground black pepper
  • 3 cups neutral oil (or enough for deep-frying)

Instructions
 

Preparation

  • If you prefer not to deep-fry, see my recipe for Baked Tonkatsu.
  • Gather all the ingredients.

Prepare the Shredded Cabbage

  • Shred ¼ head green cabbage finely and slice cucumber diagonally.
  • Toss cabbage and cucumber together; prepare dressing and refrigerate.

Make the Dipping Sauce

  • Grind sesame seeds and divide among dipping plates with tonkatsu sauce.

Prepare the Fresh Panko and Breading

  • Moisten panko with water and set aside for 15 minutes.
  • Prepare egg mixture and flour in separate dishes.

Prepare the Pork

  • Remove excess fat and make slits on connective tissue of pork.
  • Pound meat to flatten and season both sides.

Bread the Pork

  • Dredge pork in flour, dip in egg mixture, and coat with panko.
  • Set aside for 5–10 minutes.

Cook: The First Fry

  • Preheat oil to 340ºF (170ºC) and fry one cutlet for 1 minute, then flip.
  • Rest on a wire rack or paper towel for 4 minutes.

The Second Fry

  • Increase oil temperature to 355ºF (180ºC) and fry each cutlet for 30 seconds per side.
  • Drain on the wire rack for 2 minutes.

Serve

  • Cut tonkatsu into slices and serve with cabbage, cucumber, and dipping sauce.

Notes

Store leftovers in an airtight container for up to a month. Reheat in the oven.

Nutrition

Serving: 1cutletCalories: 523kcalCarbohydrates: 15gProtein: 27gFat: 37gSaturated Fat: 7gPolyunsaturated Fat: 19gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 131mgSodium: 491mgPotassium: 458mgFiber: 1gSugar: 5gVitamin A: 96IUCalcium: 74mgIron: 2mg
Keyword deep-fried, dipping sauce, family recipe, Japanese cuisine, pork cutlet, Tonkatsu
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