Back to all Recipes
OccasionRestaurant Favorites, Authentic Japanese
- 1 1/2 – 2 lb Pork loin, cut into four 1/2 inch thick cutlets
- salt & pepper
- 1/4 cup all-purpose flour
- 1 large egg, beaten
- 1 cup Panko Japanese breadcrumbs
- 3 cups vegetable oil or neutral-flavored oil for deep frying
- 1/4 head cabbage, shredded, for serving
- 3 tbsp ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp San-J Tamari Soy Sauce
- 2 tsp apple sauce
- 1/2 tsp sugar
- Mix all the ingredients for tonkatsu sauce in a bowl and set aside.
- Season both sides of the pork cutlets with salt and pepper.
- Set up a breading station with three shallow bowls. Put flour in the first bowl, beaten egg in the second, and panko breadcrumbs in the third bowl.
- Dredge the pork in the flour, shaking off any excess flour, then dip it into beaten egg, coating all sides, and finally dredge it into the breadcrumbs, making sure each slice is coated well with breadcrumbs on all sides.
- Add oil to a pot and heat it to 340°F over medium heat.
- Gently place a pork cutlet into the oil and deep fry for about 5 minutes per side or until fully cooked and becomes golden brown and crispy. Using a strainer, clean up any breadcrumbs in the oil.
- Repeat with the remaining cutlets.
- Slice each pork cutlet and serve with shredded cabbage and tonkatsu sauce.