Entree: Japan – とんかつ ➤ tonkatsu (Breaded deep-fried pork cutlet)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
- 4 boneless pork loin chops, approx. 6 oz (170 g) each, about 3/4–1 inch (1.91 to 2.54 cm) thick - 1 tsp (6 g) kosher salt - 1/2 tsp (1 g) freshly ground black pepper - 1 cup (120 g) all-purpose flour - 2 large eggs, beaten - 2 cups (100 g) panko breadcrumbs - Vegetable oil for deep frying, about 4 cups (960 ml) or enough for 2–3 inches (5.08 to 7.62 cm) depth - 4 cups (100 g) finely shredded green cabbage - 1/2 cup (120 ml) tonkatsu sauce (store-bought) or to taste - Lemon wedges for serving (optional) - Cooked steamed rice (optional) for serving
Show original ingredient measurements
- 4 boneless pork loin chops, approx. 6 oz (170 g) each, about 3/4–1 inch thick - 1 tsp (6 g) kosher salt - 1/2 tsp (1 g) freshly ground black pepper - 1 cup (120 g) all-purpose flour - 2 large eggs, beaten - 2 cups (100 g) panko breadcrumbs - Vegetable oil for deep frying, about 4 cups (960 ml) or enough for 2–3 inches depth - 4 cups (100 g) finely shredded green cabbage - 1/2 cup (120 ml) tonkatsu sauce (store-bought) or to taste - Lemon wedges for serving (optional) - Cooked steamed rice (optional) for serving
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
1. Trim any excess fat from pork, make shallow slits on fat edges to prevent curling, and pound gently to an even ~1/2-inch (1.27 cm) thickness; season both sides with salt and pepper. 2. Set up a breading station: flour, beaten eggs, and panko in separate shallow dishes. Dredge each chop in flour, shake off excess, dip in egg, then press into panko to coat completely. 3. Heat oil in a deep skillet or pot to 340–350°F (170–175°C). Fry breaded chops 3–4 minutes per side (depending on thickness) until golden brown and internal temperature reads 145°F (63°C). 4. Transfer to a wire rack or paper towel-lined tray to drain and rest 2–3 minutes. Slice into strips, serve over shredded cabbage with tonkatsu sauce, lemon wedges, and steamed rice if desired.
Show original instructions
1. Trim any excess fat from pork, make shallow slits on fat edges to prevent curling, and pound gently to an even ~1/2-inch thickness; season both sides with salt and pepper. 2. Set up a breading station: flour, beaten eggs, and panko in separate shallow dishes. Dredge each chop in flour, shake off excess, dip in egg, then press into panko to coat completely. 3. Heat oil in a deep skillet or pot to 340–350°F (170–175°C). Fry breaded chops 3–4 minutes per side (depending on thickness) until golden brown and internal temperature reads 145°F (63°C). 4. Transfer to a wire rack or paper towel-lined tray to drain and rest 2–3 minutes. Slice into strips, serve over shredded cabbage with tonkatsu sauce, lemon wedges, and steamed rice if desired.
Per serving | Servings: 4
Generated: 2026-11-06T05:02:19+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.