Entree: Japan – とんかつ ➤ tonkatsu (Breaded deep-fried pork cutlet)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 3 min

Total 28 min

Ingredients

- 4 boneless pork loin chops, approx. 6 oz (170 g) each, about 3/4–1 inch thick
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten
- 2 cups (100 g) panko breadcrumbs
- Vegetable oil for deep frying, about 4 cups (960 ml) or enough for 2–3 inches depth
- 4 cups (100 g) finely shredded green cabbage
- 1/2 cup (120 ml) tonkatsu sauce (store-bought) or to taste
- Lemon wedges for serving (optional)
- Cooked steamed rice (optional) for serving

Instructions

1. Trim any excess fat from pork, make shallow slits on fat edges to prevent curling, and pound gently to an even ~1/2-inch thickness; season both sides with salt and pepper.
2. Set up a breading station: flour, beaten eggs, and panko in separate shallow dishes. Dredge each chop in flour, shake off excess, dip in egg, then press into panko to coat completely.
3. Heat oil in a deep skillet or pot to 340–350°F (170–175°C). Fry breaded chops 3–4 minutes per side (depending on thickness) until golden brown and internal temperature reads 145°F (63°C).
4. Transfer to a wire rack or paper towel-lined tray to drain and rest 2–3 minutes. Slice into strips, serve over shredded cabbage with tonkatsu sauce, lemon wedges, and steamed rice if desired.