Tonkatsu - Pork Cutlets
Learn how to prepare Japanese tonkatsu (pork cutlets) with crispy golden brown skin and tender, juicy meat inside. I even have a recipe for homemade tonkatsu sauce!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 gram (4 pieces) pork loin, each about 125 gram with 1/2 inch thick
- salt
- pepper
- all-purpose flour
- 1 egg, beaten
- panko bread crumbs
- oil for deep-frying, e.g. canola oil, vegetable oil, or peanut oil
- 6 tablespoon Worcestershire sauce
- 4 tablespoon tomato ketchup
- 3 tablespoon soy sauce
- cabbage, thinly sliced
- red radishes, thinly sliced (optional)
- lemon, cut into wedges
Instructions
- 1
Pat dry pork loins, season both sides with salt and pepper, then give a light dusting of all-purpose flour. Dip into beaten eggs, and coat with panko bread crumbs.
- 2
Heat about 2 inches of oil in a pot. Once the oil is hot, or about 170 Celsius (340 Fahrenheit), gently lower the coated pork into hot oil and fry until the skin is crispy and golden brown. About 5-7 minutes.
- 3
Set aside fried tonkatsu on a wire rack to drain excess oil. Rest for 10 minutes.
- 4
Cut tonkatsu into bite-size pieces. Serve with shredded cabbage, lemon wedges, and tonkatsu sauce.