Name: Tonkatsu
Yield: 4
Cuisine: Japan
Ingredients: 4 boneless pork loin chops, 3/4 inch thick; Salt and pepper; 1/2 cup flour; 2 eggs, beaten; 1 1/2 cups panko breadcrumbs; Oil for frying; 3 cups finely shredded cabbage; Tonkatsu sauce; Steamed rice and lemon wedges to serve

Where it comes from

Tonkatsu emerged in the late nineteenth century as a Japanese take on the European cutlet. It became a beloved yoshoku dish eaten with rice and miso soup.

Explore the cuisine of Japan.

Recipe

Make Tonkatsu at home

Serves 4Time 35 minutes

Ingredients

4 boneless pork loin chops, 3/4 inch thick
Salt and pepper
1/2 cup flour
2 eggs, beaten
1 1/2 cups panko breadcrumbs
Oil for frying
3 cups finely shredded cabbage
Tonkatsu sauce
Steamed rice and lemon wedges to serve

How it's made

Slash the fat edge of each chop in a few places and pound lightly to even out thickness.
Season with salt and pepper.
Coat each chop in flour, then egg, then panko, pressing the crumbs on firmly.
Heat about 1 inch of oil to 340 F (170 C).
Fry the cutlets 4-5 minutes per side until deep golden and cooked through.
Rest on a rack for 3 minutes, slice into strips and serve over cabbage with sauce.