Japanese · Dinner
Crisp panko-coated pork cutlet served with cabbage and sauce.
WHAT YOU NEED
Ingredients adjusted for 4 servings
Read the complete method first. Measure all ingredients for Tonkatsu Pork Cutlet, prepare the listed equipment, and separate raw-food tools from ready-to-eat food.
STEP BY STEP
Trim excess fat from 4 pork cutlets and gently flatten them to an even 1 cm thickness. Make small cuts through the fat edge to stop curling, then season both sides with salt and black pepper.
Set up three wide dishes: 1/2 cup flour in the first, 2 beaten eggs in the second and 1 cup panko crumbs in the third. Prepare a clean tray for the breaded cutlets.
Coat each cutlet lightly in flour, shake off excess, dip fully in egg and press into panko until every surface is covered. Rest the breaded cutlets for 10 minutes so the coating bonds.
With adult supervision, heat 3–4 cm oil in a deep pan to 170–175°C. Lower one or two cutlets into the oil without crowding and fry for 3–4 minutes per side until deep golden.
Check the thickest part reaches a safe pork temperature according to local guidance, then drain on a wire rack. Let the oil return to temperature before frying the next batch.
Rest for 5 minutes, slice across the grain into strips and serve with shredded cabbage and tonkatsu sauce. Never pour water onto hot oil.
Nutrition varies with portions and ingredient brands.
If food browns too quickly, lower the heat. If it is pale or watery, cook in smaller batches and allow excess moisture to evaporate before adding more ingredients.
Serve Tonkatsu Pork Cutlet at the temperature recommended in the method. Taste for seasoning only when the food is safe to sample, then add garnishes just before serving.
Cool leftovers promptly, transfer them to a clean airtight container and refrigerate within 2 hours. Reheat only the portion needed until piping hot, and follow local food-safety guidance.
WHAT I LEARNED
Panko crumbs create a light, crunchy coating.
SAFETY FIRST
Raw pork and hot oil require careful separation and adult supervision.
