Tonkatsu (Japanese Breaded Pork Cutlet)

Ingredients

• 4 boneless pork loin chops, 1/2" thick, pounded to 1/4"
• Salt, pepper
• Flour, beaten eggs, panko breadcrumbs (breading station)
• Neutral oil for shallow frying (1/2" deep)
• Tonkatsu sauce: 2 tbsp ketchup + 2 tbsp Worcestershire + 1 tbsp soy sauce + 1 tsp Dijon mustard
• Shredded cabbage, lemon wedges, steamed rice

Method

1. Bread: Season cutlets. Set up breading station: flour → egg → panko. Press panko firmly onto each cutlet.
2. Fry: Heat oil to 350°F in a deep skillet. Fry cutlets 3–4 min per side until deep golden. Drain on a wire rack (not paper towels — the steam makes the bottom soggy).
3. Serve: Rest 2 min, slice into strips. Serve over shredded cabbage with tonkatsu sauce, lemon wedges, and rice.

What You're Practicing

• Standard breading procedure (flour-egg-crumb) — the same technique used for eggplant parm, schnitzel, and fried chicken
• Shallow frying at a controlled temperature
• Wire rack draining for maximum crispiness