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Japanese Tonkatsu (Crispy Panko Breaded Pork Cutlet with Cabbage and Tangy Sauce)
The iconic Japanese yoshoku comfort dish: tender boneless pork loin cutlet coated in airy panko crumbs, pan-fried to golden crispy perfection, served with finely shredded cabbage and savory tonkatsu sauce.
Prep
20 min
Cook
15 min
Total
35 min
Ingredients
4servings
- Boneless pork loin chops600 g
- All-purpose flour50 g
- Eggs, beaten2 piece
- Japanese panko breadcrumbs120 g
- White cabbage, shredded paper-thin300 g
- Vegetable oil for frying100 ml
- Fine salt1 tsp
- Freshly ground black pepper0.5 tsp
Preparation Steps
1
Lightly score the fat edge of pork chops to prevent curling, gently pound to even thickness, and season with salt and pepper.
3 min timer
2
Dredge each chop in flour, dip into beaten egg, and press firmly into panko crumbs to coat thoroughly.
4 min timer
3
Heat oil in a skillet to medium-high (175°C) and fry cutlets 4-5 minutes per side until golden and crispy.
10 min timer
4
Rest cutlets on a wire rack for 2 minutes, slice into thick strips, and serve alongside finely shredded cabbage.
3 min timer
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Provenance & Public Domain Audit
Source: East & South Asian Culinary Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & Asian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
