Deep-fried panko-breaded pork cutlet, crispy outside and juicy inside.

Tonkatsu

A popular Japanese dish consisting of a thick pork cutlet breaded with crispy panko breadcrumbs and deep-fried, typically served with shredded cabbage and a thick, sweet-savory sauce.

Yields: 2 servings Prep time: 15 minutes Cook time: 10-15 minutes

Ingredients:

• 2 thick-cut (about 3/4 inch) boneless pork loin chops
• Salt and freshly ground black pepper
• 1/4 cup all-purpose flour
• 1 large egg, beaten
• 1 cup panko (Japanese breadcrumbs)
• Vegetable oil for deep frying (about 1-2 inches deep)
• Shredded cabbage (for serving)
• Tonkatsu sauce (bottled or homemade, for serving)
• Lemon wedges (optional, for serving)

Instructions:

1. Prepare Pork: Make several shallow cuts along the fatty edge of the pork chops to prevent curling. Lightly score the surface in a crosshatch pattern (optional, helps tenderness). Season both sides generously with salt and pepper.
2. Set Up Dredging Station: Place flour, beaten egg, and panko in three separate shallow dishes or plates.
3. Bread the Pork: Dredge each pork chop first in flour, shaking off excess. Then dip completely in the beaten egg, letting excess drip off. Finally, press firmly into the panko, ensuring an even, thick coating on all sides.
4. Heat Oil: Heat oil in a heavy-bottomed pot or skillet to 340-350°F (170-175°C).
5. Fry: Carefully place the breaded pork chops into the hot oil. Fry for about 4-6 minutes per side, depending on thickness, until golden brown, crispy, and cooked through (internal temperature should reach 145°F or 63°C). Adjust heat as needed to prevent burning.
6. Drain: Remove the cooked tonkatsu from the oil and let drain on a wire rack for a couple of minutes.
7. Slice and Serve: Slice the tonkatsu into thick strips. Serve immediately alongside a pile of shredded cabbage, drizzled generously with tonkatsu sauce. Lemon wedges are a common accompaniment.

### What makes it special?:*

Tonkatsu offers a delightful textural contrast: incredibly juicy, tender pork encased in an exceptionally light and crunchy panko crust. It's a comforting, satisfying dish often enjoyed as part of a 'teishoku' (set meal) with rice and miso soup, showcasing the Japanese love for perfectly executed deep-fried foods.