Cooking Lucid
Tonkatsu
Thick pork loin cutlets coated in flaky panko and deep-fried until the crust crackles with every bite. A beloved Japanese classic served with tangy tonkatsu sauce and crisp cabbage.
Prep 15 min
Cook 20 min
Total 35 min
Serves 4
Ingredients
Step 1 — Bread the pork
- 4 boneless pork loin chops (about 6 oz each, pounded to ¾ inch)
- ½ cup all-purpose flour
- 2 large eggs (beaten)
- 2 cups panko breadcrumbs
- 1 tsp salt
- ½ tsp black pepper
- Vegetable oil (for frying)
Step 2 — Serve
- 4 cups finely shredded cabbage
- Tonkatsu sauce
- Steamed white rice
- Karashi mustard (optional)
- Lemon wedges
Instructions
- 1
Prepare the cutlets
Score the fat edge of each chop to prevent curling. Pound to even thickness. Season both sides with salt and pepper. Dredge in flour, egg, then panko, pressing firmly. Rest 10 minutes.
- 2
Deep fry
Heat oil to 340°F. Fry pork 4–5 minutes per side until golden brown and cooked through (145°F). Do not overcrowd the pan. Drain on a wire rack and rest 3 minutes.
- 3
Serve
Slice each cutlet into 1-inch strips. Arrange on a plate with shredded cabbage. Drizzle generously with tonkatsu sauce. Serve with rice, karashi mustard, and lemon.
Nutrition per serving: 520 cal · 38g protein · 36g carbs · 26g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
