# Tonkatsu (Japanese Pork Cutlets)

Tonkatsu is the Japanese version of European-style breaded cutlets (such as schnitzel), which involves pounding marinated or brined pork cutlets, breading them with flour, egg, and Japanese bread crumbs, then deep-frying and serving with sauce, lemon, and turgid cabbage.

- Servings: 1 servings
- Cuisine: Japanese
- Category: Baked Goods
- Language: en

## Ingredients

- cabbage
- water
- ice
- 1 pork chop
- salt
- pepper
- flour
- 1 egg
- 1 teaspoon or two soy sauce
- panko (Japanese style breadcrumbs)
- peanut oil
- shortening
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- lemon wedge

## Instructions

1. Finely shred cabbage using a mandoline or by hand.
2. Place shredded cabbage into a bowl and add water and a little bit of ice to plump it up.
3. Season a pork loin chop with salt and pepper and let it dry brine in the fridge overnight.
4. Pound the pork chop thin with the back of a heavy cleaver to tenderize it and improve breading adhesion.
5. Wash hands after handling pork.
6. Prepare a station with flour, beaten egg (with a touch of soy sauce), and panko breadcrumbs.
7. Ensure the cutlet is dry, then dredge it in flour, shaking off any excess.
8. Dip the floured cutlet into the beaten egg mixture, ensuring an even, thin coating.
9. Transfer the egg-coated cutlet directly into the panko breadcrumbs, pressing down to build a thick, even coating.
10. Heat oil (peanut oil and shortening) in a wok to about 350-360°F (175-182°C).
11. Gently lay the breaded cutlet into the hot oil, lowering it away from you.
12. Keep the katsu moving constantly in the oil for an even fry.
13. Prepare the katsu sauce by mixing a couple of tablespoons of ketchup, about a tablespoon of Worcestershire sauce, and a teaspoon or two of soy sauce.
14. Continue frying until the katsu is golden brown and cooked through (color-based for pounded cutlets, no need to temp).
15. Remove the cabbage from the ice water and spin it in a salad spinner to remove excess water.
16. Slice the cooked katsu for serving.
17. Serve the katsu with the prepared sauce and a lemon wedge alongside the shredded cabbage.

## Equipment

- mandoline
- bowl
- heavy cleaver
- chopsticks
- wok
- spider
- salad spinner

## Tips

- For turgid cabbage, soak it in ice water.
- Season pork with salt and pepper and let it dry brine overnight in the fridge to cure it and help it hold moisture.
- Pound the pork cutlet thin with the back of a heavy cleaver to roughen the surface for better breadcrumb adhesion and to increase the breading-to-meat ratio.
- Ensure the meat is dry before breading for firm adhesion of the breading.
- Flour coating evens out humidity issues on the meat's surface, ensuring even cooking.
- Do not pre-bread cutlets; bread them right before frying.
- Have oil hot and ready before breading to prevent the breading from absorbing moisture and cooking unevenly.
- Gently lay fried foods into the oil, lowering them away from you to prevent splashing.
- Keep katsu constantly moving in the oil for an even fry.
- Ensure enough oil so the cutlet isn't pressing against the bottom of the wok, which can cause burning.

## Source

- Original video: https://m.youtube.com/watch?v=9Dg7kSKrSnk&pp=ygUWVG9ua2F0c3UgaiBrZW56aSBsb3Bleg%3D%3D
- Recipe page: https://www.cliprecipe.com/recipe/264ad86c-36bc-4dd5-a2dc-5b03e5f1c47d
- Extracted: 2026-01-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt