Tonkatsu

Ingredients

• •2 pork loin cutlets (1/2 inch thick)
• •1/2 cup all-purpose flour
• •2 eggs
• •1 cup panko breadcrumbs
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •2 cups vegetable oil for frying
• •1/2 cup tonkatsu sauce or Worcestershire sauce
• •2 cups shredded cabbage
• •2 tablespoons rice vinegar
• •2 lemon wedges

Directions

1. 1Pat pork cutlets dry and season with salt and pepper. Pound each cutlet to 1/4 inch thickness using a meat mallet.
2. 2Set up three shallow bowls with flour, beaten eggs, and panko breadcrumbs. Coat each cutlet in flour, then egg, then panko, pressing gently to adhere.
3. 3Heat oil in a large skillet over medium-high heat until it reaches 350°F. Fry cutlets for 3-4 minutes per side until golden brown and cooked through.
4. 4Transfer tonkatsu to a paper towel-lined plate to drain excess oil.
5. 5Toss shredded cabbage with rice vinegar in a small bowl.
6. 6Serve tonkatsu with cabbage slaw on the side, tonkatsu sauce for drizzling, and lemon wedges.

💡 Tonkatsu panko stays crisp when cutlets rest briefly after breading and sauce is served alongside rather than poured over in advance.

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