Tonkatsu
A deeply satisfying Japanese-style fried pork cutlet, famous for its airy, crunchy panko crust and tender interior.
35 min
Easy
Japonesa
2 servings
The story behind
I’ll never forget the first time I heard that loud 'crunch' when biting into a real Tonkatsu in a tiny Tokyo shop. It’s essentially Japan’s take on a cutlet, but the secret lies in using panko breadcrumbs, which makes it way lighter and crispier than any other fried dish I've tried. It’s pure comfort food for me. I usually serve it with a pile of finely shredded cabbage and some steamed white rice to keep things balanced. For a drink, a crisp Japanese lager or some cold barley tea is the way to go. It’s the perfect lunch for a lazy Sunday when you’re craving something fried but still want that high-end restaurant feel.
Instructions
-
1Lightly pound the pork so it's even, then season both sides with salt and pepper.
-
2Coat each piece in flour, dip it into the beaten egg, and then press firmly into the panko until fully covered.
-
3Heat the oil in a deep pan and fry the pork until it’s beautifully golden and cooked through.
-
4Let the cutlets rest on a paper towel for a minute to keep them crisp, then slice them into strips.
-
5Plate it up with the fresh cabbage salad and drizzle that savory tonkatsu sauce right over the meat.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account