Tonkatsu (Japanese Breaded Pork Cutlet)

Japan’s crispy breaded pork cutlet — one of the country’s most beloved Western-influenced dishes.

Ingredients

• 4 pork loin chops (about 6 oz each), pounded to 1/2 inch thick

Salt and pepper

• 1/2 cup flour
• 2 eggs, beaten
• 1 cup Japanese panko breadcrumbs

Vegetable oil for shallow frying

• Tonkatsu sauce (store-bought or: 3 tbsp Worcestershire, 2 tbsp ketchup, 1 tbsp soy sauce, 1 tsp sugar)
• Shredded cabbage, rice, and miso soup to serve

Directions

1. Season pork with salt and pepper. Let sit 10 minutes.
2. Set up breading station: flour, beaten eggs, panko.
3. Dredge pork in flour, shake off excess. Dip in egg, then press firmly into panko.

Heat 1 inch of oil to 350°F in a wide pan.

1. Fry pork 4-5 minutes per side until golden brown and cooked through (145°F internal).

Drain on a rack. Slice into strips.

1. Serve over shredded cabbage with tonkatsu sauce and rice.

Notes

Japanese panko creates a much crispier crust than regular breadcrumbs because of its larger, airier flakes. Press firmly into the pork so it doesn’t fall off during frying.