Dinner · 30 min · japanese

Tonkatsu

A Japanese dinner built around pork loin cutlets and all-purpose flour — on the table in 30 minutes.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Pork loin cutlets
• 1/2 cup All-purpose flour
• 2 Eggs
• 2 cups Panko
• 1/2 head Cabbage
• 1/2 cup Tonkatsu sauce

Steps

1. Score the fat edge of each cutlet in two places so the pork fries flat instead of buckling.
2. Pound to an even 3/4 inch and season with salt and pepper — even thickness is the whole game for juicy cutlets.
3. Set up the classic three-station line: flour, beaten egg, then panko pressed on firmly. Rest the breaded cutlets 5 minutes so the coating adheres.
4. Fry at 340 degrees for 5 to 6 minutes, turning once, until deep golden. Lower than tempura heat gives the thick cutlet time to cook through.
5. Drain upright on a rack — laying cutlets flat steams the crust you just built.
6. Slice into strips, shingle over shredded cabbage, and serve with tonkatsu sauce and rice.

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