Tonkatsu, a Japanese fried pork cutlet, is a simple dish that can be ready in under 30 minutes. This recipe delivers a restaurant-quality meal with minimal cleanup. Tonkatsu, literally meaning “fried pork cutlet,” is a beloved dish in Japan. While this recipe focuses on pork, the same method can be used to create chicken katsu or beef katsu. Tonkatsu is traditionally served with thinly sliced cabbage, other vegetables, and rice. However, this recipe simplifies the meal by pairing the fried cutlet with a dressed cabbage salad for a more balanced meal.
The first step is preparing the cabbage salad. Thinly slice green or white cabbage using a mandolin or a sharp knife.
Next, prepare the dressing. Microplane ginger, garlic, and half a carrot into a bowl. The microplane creates a puree-like consistency without needing a blender. Zest a quarter of a lemon and add mayonnaise, sriracha, rice wine vinegar, soy sauce, and black pepper. Mix thoroughly and adjust seasonings to your preference. This ginger-garlic-carrot dressing is incredibly versatile and can be used in various dishes. While you can combine the cabbage and dressing ahead of time, it’s recommended to dress the cabbage just before serving to maintain its crispness.
Now for the star of the show: the tonkatsu. Start with two boneless pork chops. Tenderize and flatten them using the back of a knife or a meat tenderizer. This thins the chops to about three-fourths of an inch and tenderizes the meat. Season the pork with salt, either before or after frying. Heat peanut oil in a wok over medium-low heat, filling it about two inches deep.
Prepare the breading station with three trays. One tray holds a mixture of flour and cornstarch, the second contains panko breadcrumbs, and the third holds beaten eggs. Dredge the pork chops in the flour mixture, then the eggs, and finally coat them thoroughly in panko breadcrumbs. Panko breadcrumbs are crucial for achieving the signature light and crispy texture of tonkatsu. Their large surface area creates a wonderfully crunchy crust.
Once the oil reaches 325-350 degrees Fahrenheit, carefully place the breaded pork cutlets into the hot oil. Fry for 7-9 minutes, gently agitating them to ensure even browning. While the cutlets are frying, take the opportunity to clean the breading trays and plates. After frying, transfer the golden-brown cutlets to a paper towel-lined wire rack to drain excess oil. Sprinkle with salt.
The perfectly crisp crust and juicy interior of the tonkatsu are a delightful combination. Slice the cutlets and serve with tonkatsu sauce (store-bought or homemade). You can use a pre-made brand like Bulldog, or explore making your own version. Arrange the sliced pork on a plate with the thinly sliced cabbage. Serve with a bowl of tonkatsu sauce and top the cabbage with the ginger-garlic-carrot dressing.
Don’t forget to save the frying oil! Strain it through a fine-mesh sieve lined with a paper towel to reuse it later.
This tonkatsu recipe is quick, easy, and produces a delicious, satisfying meal. The crispy pork cutlet, paired with the refreshing cabbage salad, is a perfect balance of textures and flavors. Whether enjoyed as a simple meal or incorporated into a rice bowl or sandwich, tonkatsu is sure to become a new favorite.
