Pork Tonkatsu Recipe

Name: Pork Tonkatsu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Four 6- to 7-ounce boneless pork loin chops, pounded 1/2 inch thick; 2 cups all-purpose flour; 2 large eggs, lightly beaten; 3 cups panko; Kosher salt; Pepper; Canola oil, for frying; 3 tablespoons Japanese mustard powder (see Note) or Colmans mustard powder; 1/2 pound green cabbage, thinly sliced, preferably on a mandoline (4 cups); Tonkatsu sauce (see Note) and lemon wedges, for serving

Servings: persons

Four 6- to 7-ounce boneless pork loin chops, pounded 1/2 inch thick
2 cups all-purpose flour
2 large eggs, lightly beaten
3 cups panko
Kosher salt
Pepper
Canola oil, for frying
3 tablespoons Japanese mustard powder (see Note) or Colmans mustard powder
1/2 pound green cabbage, thinly sliced, preferably on a mandoline (4 cups)
Tonkatsu sauce (see Note) and lemon wedges, for serving

1
Using kitchen shears, score the fat at the edges of the chops at 1-inch intervals, about 1/4 inch deep.
2
Put the flour, eggs and panko in 3 separate shallow bowls.
3
Season the flour with 1 teaspoon each of salt and pepper.
4
Season the pork cutlets with salt and pepper and coat them with flour, tapping off the excess.
5
Dip the cutlets in the beaten eggs and then in the panko, pressing to help the panko adhere.
6
In a large skillet, heat 1 inch of oil to 360.
7
Fry 2 pork cutlets over moderate heat, turning once, until golden brown and white throughout, about 4 minutes.
8
Drain on paper towels.
9
Transfer to a cutting board and season with salt.
10
Repeat with the remaining cutlets.
11
In a small bowl, whisk the mustard powder with 3 tablespoons of water until smooth.
12
Slice the tonkatsu into 3/4-inch strips and transfer to plates.
13
Serve with the cabbage, Japanese mustard, tonkatsu sauce and lemon wedges.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Four 6- to 7-ounce boneless pork loin chops, pounded 1/2 inch thick, 2 cups all-purpose flour, 2 large eggs, lightly beaten, 3 cups panko, and more.

Yes, Pork Tonkatsu falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Tonkatsu

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