Name: Crispy Tonkatsu with Shredded Cabbage and Tonkatsu Sauce Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 2-3 boneless pork cutlets; Salt, to taste; Ground black pepper, to taste; 1/4 cup cornstarch; 1 large egg, beaten; 1 cup Japanese panko breadcrumbs (or regular breadcrumbs); Oil, for deep-frying (enough to submerge pork cutlets); Cabbage, shredded (for serving); Tonkatsu sauce, bottled (for serving)

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Introduction

Tonkatsu is a classic Japanese dish featuring crispy breaded pork cutlets fried to golden perfection. Served with shredded cabbage and a tangy tonkatsu sauce, it makes for a satisfying and flavorful meal that’s easy to prepare at home.

The image shows a white plate with two golden-brown, crispy fried patties placed side by side on the right side of the plate. Next to the patties is a small pile of finely shredded white cabbage topped with thin strips of bright orange carrot. To the left of the cabbage is a small silver cup filled with dark soy sauce. The plate is set on a white marbled surface with a wooden board and red chopsticks visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Oil, for deep-frying
2-3 boneless pork cutlets
Salt
Ground black pepper
1/4 cup cornstarch
1 large egg, beaten
1 cup Japanese panko (preferred) or regular breadcrumbs
Cabbage, shredded
Tonkatsu sauce, bottled

Instructions

Step 1: Heat a small pot of oil for deep-frying to 350°F (176°C).
Step 2: Rinse the pork cutlets with cold water, pat them dry with paper towels, and season both sides with salt and black pepper.
Step 3: Arrange the cornstarch, beaten egg, and panko in three separate shallow containers side by side.
Step 4: Lightly coat each pork cutlet with cornstarch, shaking off any excess.
Step 5: Dip the floured cutlet into the beaten egg, then press it into the panko to evenly coat it.
Step 6: Set the coated cutlet aside and repeat the coating process with the remaining pork cutlets.
Step 7: Deep-fry the cutlets in the hot oil until golden brown and cooked through, about 4-5 minutes.
Step 8: Remove the cutlets with a strainer and drain them on a plate lined with paper towels.
Step 9: Slice the tonkatsu into pieces and serve immediately with shredded cabbage and tonkatsu sauce on the side.

Tips & Variations

Use Japanese panko breadcrumbs for the crispiest texture; regular breadcrumbs work but won’t be as light and crunchy.
Press the panko firmly onto the pork to ensure a good coating that won’t fall off during frying.
Serve with steamed rice or miso soup to complete the meal.
Try adding a squeeze of lemon or a sprinkle of sesame seeds for extra flavor.

Storage

Store leftover tonkatsu in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or toaster oven at 350°F (175°C) for 5-7 minutes to regain crispiness. Avoid microwaving as it can make the coating soggy.

How to Serve

The image shows a white plate with a sliced piece of crispy, golden-brown breaded pork cutlet arranged in about six pieces in the front center. Behind the cutlet is a heap of finely shredded white cabbage with thin orange carrot strips mixed in. To the left side, there is a small round metal cup filled with dark sauce placed on the plate. A pair of chopsticks with red and floral patterns rest on the right edge of the plate. The plate is placed on a wooden board over a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken instead of pork for tonkatsu?

Yes, chicken cutlets can be substituted for pork to make chicken katsu, which is prepared in the same way and tastes delicious with tonkatsu sauce.

What is tonkatsu sauce, and can I make it at home?

Tonkatsu sauce is a sweet and tangy Japanese condiment made from fruits, vegetables, and spices. You can find it bottled in Asian markets, or make a simple homemade version mixing ketchup, Worcestershire sauce, soy sauce, and a bit of sugar.