Tonkatsu (Japanese Breaded Pork Cutlet)
Local name: とんかつ
In short: A thick pork cutlet coated in crisp panko, fried until golden and served with shredded cabbage, tangy brown sauce and lemon. It takes about 40 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 600 kcal
In the late 1800s a Western-style cutlet found its way onto Japanese menus, and cooks turned it into tonkatsu, a pork cutlet breaded with flaky panko and fried. It is cut into strips for chopsticks and served with a heap of raw cabbage, rice and a thick, fruity sauce. The details that matter are a thick cut, snipped fat edges so it stays flat, and oil that is not too hot, so the meat cooks through before the crumbs darken.
Instructions
- Make the sauce: stir the ketchup, Worcestershire sauce, soy sauce and sugar until the sugar dissolves, then add the ground sesame if using.
- Shred the cabbage as finely as you can and soak it in ice water for 5 minutes. Drain well, pat dry and chill until serving so it stays crisp.
- Cut 3 or 4 small slits through the band of fat and silvery membrane on each chop so it will not curl. Pat the meat dry and season both sides with salt and pepper.
- Set out three shallow dishes with the flour, the beaten eggs and the panko. Coat each chop in flour and shake off the extra, dip it in egg, then press it firmly into the panko on both sides.
- Heat the oil in a deep heavy pot to 170°C (340°F), with at least 5 cm (2 in) of depth. A pinch of panko should sizzle gently and rise at once.
- Fry 2 cutlets at a time for 5 to 6 minutes, turning once, until deep golden. The center should reach at least 63°C (145°F); thick chops may need another minute.
- Lift the cutlets onto a wire rack for 3 to 4 minutes so the juices settle and the crust stays crisp. Slice crosswise into strips about 2 cm (3/4 in) wide.
- Serve on a pile of cabbage with lemon wedges, the sauce, mustard if you like, hot rice and miso soup.
Tips
- Use coarse, dry panko and press it on rather than rolling the cutlet through it. Resting the breaded chops on a rack for 5 minutes before frying helps the coating stick.
- Pork tenderloin cut into thick medallions works well, and so does chicken breast for chicken katsu. Shorten the frying time for thinner cuts.
Questions and answers
What is the difference between tonkatsu and schnitzel?
Both are breaded cutlets, but tonkatsu uses panko, which is flakier and stays crisper. It is cut into strips and served with brown sauce, shredded cabbage and rice.
Can I bake tonkatsu instead of frying it?
Yes. Toast the panko in a dry pan with 2 tablespoons of oil until golden, coat the chops, then bake at 220°C (425°F) for 15 to 18 minutes. The crust is good, though less rich than fried.
What sauce goes with tonkatsu?
A thick, fruity brown sauce made from vegetables, fruit and spices. The quick mix here of ketchup, Worcestershire sauce, soy sauce and sugar works well, and ground toasted sesame makes it nuttier.
How long does it take to make Tonkatsu (Japanese Breaded Pork Cutlet)?
About 40 min in total: 25 min of preparation and 15 min of cooking.
How many calories are in Tonkatsu (Japanese Breaded Pork Cutlet)?
About 600 kcal per serving, with 40 g of protein, 28 g of carbohydrates and 36 g of fat. These values are estimates.
Nutrition per serving
| Calories | 600 kcal |
|---|---|
| Protein | 40 g |
| Carbohydrates | 28 g |
| Fat | 36 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 950 mg |
Estimated values, calculated from the ingredients.
