From the recipe box
Classic Tonkatsu Pork Cutlet
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Ingredients
0 of 10 gathered
Step by step
Method
5 steps
- 1
Pound the chops to about ½ inch so they cook evenly. Season both sides with salt and pepper.
- 2
Set up three dishes: flour, beaten eggs, then panko. Dredge each chop in flour (shake off the extra), dip in egg, then press into the panko so it sticks in a thick coat. Rest on a plate 5 minutes — the coating sets better.
- 3
Heat about ½ inch of neutral oil in a wide skillet over medium-high until a breadcrumb sizzles on contact (around 350°F). Fry 3–5 minutes per side until deep golden and the thickest part hits 145°F. Don't poke and flip early or the crust peels.
- 4
Drain on a wire rack 2–3 minutes. Slice into strips across the grain.
- 5
Plate with shredded cabbage, steamed rice, and a generous swipe of tonkatsu sauce. Eat while the crust still crackles.