Crispy Tonkatsu with Shredded Cabbage and Tonkatsu Sauce Recipe
Crispy and juicy Japanese Tonkatsu features breaded and deep-fried boneless pork cutlets, served with shredded cabbage and savory tonkatsu sauce. This classic dish offers a perfect balance of crunchy texture and tender meat, ideal for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2-3 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Ingredients
Scale
Main 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)
Instructions
- Heat the oil. Pour enough oil into a deep pot to submerge the pork cutlets and heat it to 350°F (176°C) to prepare for deep-frying.
- Prepare the pork cutlets. Rinse the pork cutlets under cold water, then pat them dry thoroughly using paper towels. Season both sides of each cutlet with salt and ground black pepper evenly.
- Set up breading stations. Arrange three separate shallow containers side by side: one with cornstarch, one with the beaten egg, and one with the panko breadcrumbs for easy coating.
- Bread the pork cutlets. Lightly coat each pork cutlet in cornstarch first, shaking off any excess. Then dip it into the beaten egg, ensuring complete coverage. Press the cutlet into the panko breadcrumbs, making sure it is evenly coated all over.
- Prepare for frying. Place the coated pork cutlets aside on a plate and repeat the breading process with the remaining pieces to maintain a steady workflow.
- Deep-fry the cutlets. Carefully place the breaded pork cutlets into the hot oil. Fry them until they turn golden brown and are cooked through, about 4-5 minutes depending on thickness. Use a strainer to remove them safely from the oil.
- Drain and slice. Transfer the fried cutlets to a plate lined with paper towels to absorb excess oil. Let them rest briefly, then slice into strips for serving.
- Serve immediately. Plate the sliced tonkatsu alongside shredded cabbage and drizzle or serve with tonkatsu sauce for dipping. Enjoy your fresh, crispy pork cutlets while hot.
Notes
- Maintain oil temperature around 350°F to ensure crispy coating and prevent greasy pork.
- Japanese panko breadcrumbs yield a lighter, crispier crust compared to regular breadcrumbs.
- Serve with steamed rice or miso soup for a complete Japanese meal experience.
- Adjust seasoning to taste before breading for optimal flavor.
- Leftovers can be crisped up again in a toaster oven or skillet, but are best eaten fresh.
Keywords: Tonkatsu, Japanese pork cutlets, breaded pork, deep-fried pork, crispy pork cutlets
