Japanese Tonkatsu with Cabbage and Tonkatsu Sauce

Name: Japanese Tonkatsu with Cabbage and Tonkatsu Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Main Course
Ingredients: Boneless pork loin chops; All-purpose flour; Eggs; Panko breadcrumbs; Salt and pepper; Vegetable oil; Cabbage; Salt; Rice vinegar; Sugar; Worcestershire sauce; Ketchup; Soy sauce; Dijon mustard; Honey

Crispy pork cutlets with a tangy sauce

Tonkatsu is a popular Japanese dish featuring breaded and deep-fried pork cutlets, typically served with a zesty tonkatsu sauce and fresh cabbage for a delightful crunch.

40 min
4
Easy

Ingredients

For the Pork Cutlets

Boneless pork loin chops

4, pounded to ½ inch thickness

All-purpose flour

½ cup

Eggs

2 large, beaten

Panko breadcrumbs

2 cups

Salt and pepper

To taste

Vegetable oil

For frying

For the Cabbage Salad

Cabbage

1 small head, finely shredded

Salt

½ teaspoon

Rice vinegar

1 tablespoon

Sugar

1 teaspoon

For the Tonkatsu Sauce

Worcestershire sauce

3 tablespoons

Ketchup

2 tablespoons

Soy sauce

1 tablespoon

Dijon mustard

1 teaspoon

Honey

1 teaspoon

Preparation

Preparing the Pork Cutlets

Season pork

Season pork chops with salt and pepper.

Dredge in flour

Coat each piece in flour, shaking off excess.

Egg and breadcrumb coating

Dip in beaten eggs and coat evenly with panko breadcrumbs.

Press the breadcrumbs gently into the pork for an extra crispy coating.

Preparing the Cabbage Salad

Salt the cabbage

Toss cabbage with salt and let sit for 10 minutes to soften.

Rinse and drain

Rinse the cabbage under cold water and drain well.

Dress the salad

Mix rice vinegar and sugar, then toss with cabbage.

Marinate the cabbage early for a more flavorful salad.

Cooking Process

Fry the Pork Cutlets

Heat oil in a skillet over medium-high heat and fry each cutlet for 3–4 minutes per side until golden brown.

Fry at medium-high heat for about 8 minutes total; ensure the oil is hot enough to prevent sogginess.

Make the Tonkatsu Sauce

Combine all sauce ingredients in a bowl and mix until smooth.

No heat is required for sauce preparation.

Rest the Cutlets

Allow cutlets to rest on paper towels to absorb excess oil before slicing.

Rest for about 5 minutes for best texture.

Plating & Serving