Japanese · Lunch
Crispy Fried Pork Cutlet
Tonkatsu
Japan's most beloved fried pork cutlet, thick loin coated in panko and fried to a shattering golden crust, served with shredded cabbage, tonkatsu sauce, and steamed rice.
$
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
890Calories
38gProtein
52gFat
68gCarbs
8gSugar
3gFiber
720mgSodium
95mgChol
Goes well with
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Instructions
1
Prep
Score the pork fat edges at 2cm intervals on both cutlets. Season both sides of each cutlet with salt and pepper. Set up breading station: flour in one dish, beaten eggs in second, panko in third. Shred cabbage finely. Measure tonkatsu sauce, mustard, and lemon.
2
Fry 1
Coat each pork cutlet in flour, shake off excess. Dip in egg fully, then press firmly into panko on both sides ensuring complete coverage. Heat oil to 170°C in a deep saucepan or deep-sided frying pan (large enough to accommodate both cutlets separately).
3
Fry 2
Lower first cutlet carefully into oil. Fry 5–6 minutes per side until deep golden and internal temperature reaches 68°C. Remove and drain immediately on a rack. Repeat with second cutlet. Rest both cutlets for 2 minutes.
4
Slice
Cut each cutlet into 2cm strips without separating. Keep each cutlet intact on its serving plate.
5
Plate
Divide steamed rice between two plates. Arrange one cutlet over the rice on each plate with shredded cabbage alongside. Drizzle tonkatsu sauce over each cutlet. Add 0.5 tsp mustard and one lemon wedge to each plate. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) pork loin cutlet
- 6 tbsp plain flour
- 2 large eggs, beaten
- 160g (5.6 oz) panko breadcrumbs
- 800ml (3 1/2 cup) vegetable oil
- 300g (10.6 oz) white cabbage
- 4 tbsp tonkatsu sauce
- 1 tsp English mustard
- 1 medium lemon
- 400g (14.1 oz) steamed Japanese short-grain rice