A Japanese fried pork cutlet.

2-4 servings

Time: 45 mins

By Ethan Chlebowski

Tonkatsu specifically refers to a fried pork cutlet and is one of the most beloved fares in Japan. Check out the original video for more context on the dish.

Ethan Chlebowski

Ethan Chlebowski



  • Fried pork cutlet

    • pork chops
      , boneless
      2-41 lb
    • flour
      50 g
    • cornstarch
      25 g
    • eggs
    • panko bread crumbs
      50 g
    • neutral oil
      for frying
    • salt
      to taste
  • Ginger garlic slaw

    • cabbage
      , sliced thin
    • kewpie mayo
      20 g
    • soy sauce
      5 g
    • sriracha
      5 g
    • rice vinegar
      5 g
    • carrots
      , peeled
    • fresh ginger
      a small knob
    • garlic
      1 clove
    • lemon zest
      1/2 lemon
  • For serving

    • tonkatsu sauce
    • lemons
      , wedges


Step 1: Make ginger garlic carrot slaw

Make the slaw dressing: Using a micro grater, grate the ginger, garlic and peeled carrot into a bowl. Zest the lemon and add the mayo, rice wine vinegar, soy sauce, and sriracha. Mix together and taste it, adjust seasoning as needed.

Toss with thinly sliced cabbage or save to spoon over the top. Set aside for serving.

Step 2: Prepare & bread pork cutlets

Pound or slice the boneless pork chops to roughly 3/4 (19 mm) thick. Sprinkle salt evenly over the exterior of both sides.

Place a wok over medium heat and add enough neutral oil for deep frying about 2 inches high in the pan.

Meanwhile, in three separate trays or plates add the cornstarch + flour into one tray, the beaten egg into the next, and the panko bread crumbs into the last.

Bread the pork cutlets by first coating the exterior in the flour/starch mixture, followed by the egg before finishing in the panko bread crumbs. Push down on the bread crumbs to ensure it sticks to their exterior.

Step 3: Fry and serve

Using a thermometer, verify the temp of the oil is 350° F/ 176° C. Slowly drop the pork cutlets into the oil until golden brown. In total, the pork for about 7 to 9 minutes, slightly agitating them throughout.

When to your liking, move to a paper towel on a wire rack, dab the excess oil, and move to the wire portion so it doesn't get soggy. Add a sprinkle of salt after frying.

To serve, slice the cutlets into pieces. Eat with tonkatsu sauce and the ginger carrot sauced cabbage. Enjoy.



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