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Tonkatsu Japanese Pork Cutlet
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Tonkatsu (Japanese Pork Cutlet)

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 people

Ingredients

  • 2 ea boneless pork loin chop, about 1/2 inch thickness
  • kosher salt & ground black pepper, to season
  • peanut oil or canola oil, to deep fry

Tonkatsu sauce

  • 4 tbsp worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp ketchup
  • 1 tbsp brown suger
  • 1 tbsp honey

Breading

  • AP flour, some
  • 2 ea whole eggs, beaten with 1 tbsp of water
  • panko, some

To serve with

  • 2 servings steamed Japanese rice
  • 1/2 heads cabbage, shredded
  • 1/2 ea lemon, cut into wedges
  • 1-3 tsp dijon mustard

Instructions

  • Sprinkle kosher salt and black pepper on both sides of the pork chops. In a small frying pan, pour the oil up to 1 inch deep over medium heat.
  • Make Tonkatsu sauce. Put all the Tonkatsu sauce ingredients in another pot. Heat and simmer for about 3 minutes until thcikened. Set it aside. 
  • Bread pork chops. Dredge the pork with AP flour and shake off the excess flour. Dip in the egg wash and coat with panko. Repeat the egg wash and panko.
  • Check the temperature of the oil. It should be kept around 350F. Deep fry each pork chop until they are cooked through about 3-4 minutes. Flip them occasionally. Drain on a rack.　
  • Cut the pork cutlets into 6 pieces. Serve them with shredded cabbage, lemon wedges, mustard, and steamed rice. Pour the Tonkatsu sauce over pork cutlets.