Tonkatsu (Breaded Pork Cutlet)
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The Tale of Tonkatsu (Breaded Pork Cutlet)
Story updated
Tonkatsu emerged in Tokyo in the 1890s at Western-style restaurants like Rengatei, where chefs reworked the French côtelette into a deep-fried, breaded pork cutlet suited to Japanese tastes and cooking methods. It became a cornerstone of yoshoku, Japan's category of Western-inspired dishes, and remains one of the country's most beloved comfort foods.
Ingredients
Scale:· 4 servings
- 4 boneless pork loin chops
- Salt and pepper
- 1/2 cup flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- Oil, for deep-frying
- Shredded cabbage, for serving
- Tonkatsu sauce
- Steamed rice, for serving
Instructions
- 1Score the fat edge of each pork chop to prevent curling, then season with salt and pepper.
- 2Dredge each chop in flour, then egg, then panko, pressing firmly to coat.
- 3Heat oil in a deep pan to 340°F.
- 4Fry the cutlets for 4-5 minutes per side until deep golden and cooked through.
- 5Drain on a wire rack and rest for a few minutes.
- 6Slice into strips and arrange over a bed of shredded cabbage.
- 7Drizzle with tonkatsu sauce and serve with steamed rice.
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