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Classic Tonkatsu
Traditional dish · Japanese
A quintessential Japanese dish featuring a thick pork cutlet, breaded with panko, and deep-fried to golden perfection. Served with a tangy tonkatsu sauce.
Ingredients
- Pork loin cutlets4 (about 6 oz each)
- SaltTo taste
- Black pepperTo taste
- All-purpose flour1 cup
- Eggs2 large
- Panko breadcrumbs2 cups
- Vegetable oilFor deep frying
- Tonkatsu sauceFor serving
- Shredded cabbageFor garnish
- Lemon wedgesFor garnish
Steps
- 1
Pat the pork cutlets dry with paper towels. Season both sides generously with salt and black pepper.
- 2
Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- 3
Dredge each pork cutlet in flour, shaking off excess. Then dip in the beaten eggs, letting excess drip off. Finally, coat thoroughly with panko breadcrumbs, pressing gently to adhere.
- 4
Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
- 5
Carefully place 1-2 breaded cutlets into the hot oil, ensuring not to overcrowd the pot. Fry for about 4-6 minutes per side, or until golden brown and cooked through. Adjust heat as needed to maintain oil temperature.
- 6
Remove the tonkatsu from the oil and place on a wire rack to drain excess oil. Let rest for a few minutes.
- 7
Slice the tonkatsu into strips. Serve immediately with tonkatsu sauce, shredded cabbage, and lemon wedges.
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