A thick pork cutlet, breaded in panko and deep-fried until golden, sliced and served over shredded cabbage with a tangy tonkatsu sauce. A defining dish of modern Japanese comfort food.
Tenderize the pork
Score the fat edge of each cutlet and pound it gently with the back of a knife so it flattens evenly.
Season
Sprinkle both sides of each cutlet with salt and pepper.
Bread the cutlets
Dredge each cutlet in flour, dip it in beaten egg, then press it firmly into the panko so it's fully coated.
Let the crust set
Rest the breaded cutlets on a plate for a few minutes so the panko adheres properly.
5 minHeat the oil
Bring the oil in a deep pan up to frying temperature.
5 minFry the cutlets
Lower the cutlets into the oil and fry, turning once, until deep golden and cooked through.
Rest, slice, and serve
Drain the cutlets on a rack, let them rest briefly, then slice into strips and serve over shredded cabbage with tonkatsu sauce.
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