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Tonkatsu (Pork Cutlet) Basics Recipe

Yields1 ServingPrep Time10 minsCook Time45 minsTotal Time55 mins

?A pork cutlet is a dish made from a pork loin or pork tenderloin that has been pounded thin, breaded, and fried. It is a popular dish in Japan and is often served with rice, vegetables, and tonkatsu sauce.

 4 slices pork sirloin, 1/2 - 3/4 lb. each (about 1 inch thick)
 1 egg, beaten
 2 cups bread crumbs
 1 cup flour
 or canola oil for deep frying
 1 lemon (optional)
 yellow mustard
 sauce or subsititute
 your favorite steak sauce and mix with ketchup to sweeten. You can also mix in lemon juice, to add a touch of sourness. A-1 or 76 steak sauce, or even Worcestershire sauce alone, goes well, too.
 slices of cabbage or lettuce leaves.
 prepare cabbage slices: Thin-slice 8 cabbage leaves and soak in cold water. Drain well and use them as a garnish for the tonkatsu.
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This recipe also works very well with beef, chicken, oysters, and large shrimps or prawns.

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Japanese-style potato salad [recipe here at this site] goes very well with this dish. Coleslaw would be nice, too. Also, Japanese or Chinese yellow (hot) mustard can give some sensation to your taste buds.

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Here are the ingredients and directions. You can prepare biifu-katsu (beef cutlet) using the same directions.

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Directions:

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Tenderize the meat and flatten to about 1/2 inch thick. Season the pork with salt and pepper. Coat the meat with flour and shake off the excess. Dip the meat into the egg, then the bread crumbs on a platter. Chill the meat in the freezer for 20 minutes or in the refrigerator for 2 hours. This chilling process gives the tonkatsu a crispy crust. Deep-fry (350F) until each side is light to medium golden brown. Drain the oil well and serve with the garnish. Slices of tomato will add some color.