Cassie’s Ruminations

Tonkatsu (Japanese Breaded Pork Cutlets)

Tonkatsu is a very traditional and popular dish in Japan. It consists of thin pork cutlets breaded and pan fried and served with a barbecue-like sauce. It’s a very fast and tasty meal that I’ll definitely repeat in the future 🙂 I just served this with some fresh tomatoes, but rice or even bread to make a sandwich is more traditional. The panko bread crumbs are lighter and fluffier than the average American breadcrumb, and make a very nice light and crispy crust. Almost no oil is absorbed if you let in heat up first, so don’t skip that step. Both the panko and the tonkatsu sauce can be found in the Asian aisle of most grocery stores.

Tonkatsu (Japanese Breaded Pork Cutlets)
Serves 2 generously or 4 if with rice and other sides

1 lb thinly cut boneless pork loin chops
2 tbsp all purpose flour
1 egg, lightly beaten
1/2 cup panko bread crumbs
1/8 cup canola oil (enough to fill the skillet to about 1/8 inch deep)
Tonkatsu sauce

Pour the oil into a heavy skillet over medium heat and let it warm up all the way, about 3-4 minutes. When a panko crumb dropped in the oil sizzles vigorously, it’s ready, Lightly coat each pork chop in flour, shaking off any excess, then coat in egg, then finally in the panko. Place the chops in the skillet and fry until deep golden brown, about 2-3 minutes per side. Serve hot with tonkatsu sauce.