How to Make Tonkatsu — Japanese Breaded Pork Cutlets
By Dennis Weaver
Tonkatsu is a thin, breaded pork cutlet—crisp on the outside but tender on the inside. It’s a very famous and tasty Japanese dish often served over rice and steamed cabbage. We love it because it is super easy and super quick—the cutlets are fried three minutes on a side.
vegetable or canola oil for frying
4 half-inch boneless pork chops
1/4 cup all-purpose flour
1 cup panko bread crumbs
Tonkatsu sauce as needed for dipping
Heat 1 to 2-inches of oil a heavy saucepan or deep fryer to 350°F.
Pound the pork chops with the textured side of a meat hammer until 1/4-inch thick.
Lay out 3 large plates. Put the flour in the first plate. Put the egg in the second plate. Put the panko crumbs in the last plate. Whisk the egg slightly.
With your first pork chop, coat with the flour, then the egg and then the panko. Carefully place the breaded pork chop into the hot oil. Let cook 3 minutes on each side. It will be golden brown.