Japanese tonkatsu — crispy pork cutlet with panko and tonkatsu sauce

Tonkatsu is one of the most beloved dishes of Japanese cuisine: a thick pork cutlet coated in panko, fried until crispy and golden. It was born in Japan at the end of the 19th century, inspired by the European cutlet, and became one of the “three great yōshoku dishes” — the Japanese versions of Western cuisine. The name comes from “ton” (pork) and “katsu” (cutlet). It is traditionally served sliced into strips, with finely shredded white cabbage, steamed rice, miso soup and the thick, sweet tonkatsu sauce.

INGREDIENTS (4 servings):
– 4 slices of pork loin or leg (about 150–170 g each, ~2 cm thick)
– Salt and ground black pepper
– 100 g wheat flour
– 2 beaten eggs
– 150–200 g panko (Japanese breadcrumbs)
– Oil for frying (enough for 3–4 cm depth in the pan)
For serving:
– 1/4 head of white cabbage, finely shredded
– 1 lemon, cut into wedges
– Tonkatsu sauce (or thick Worcestershire sauce)
– Karashi mustard (optional)
– Steamed rice

PREPARATION STEPS:
1. Dry the meat slices with kitchen paper. Make a few shallow cuts at the edges of the meat so it does not curl during frying. Season with salt and pepper on both sides.
2. Prepare three bowls: one with flour, one with beaten eggs and one with panko.
3. Pass each slice first through the flour (shake off the excess), then dip it in the egg and finally coat it completely with panko, pressing lightly with your palm so the crumbs stick well.
4. Heat the oil to 170–180°C. Fry the slices 4–5 minutes on each side, until they take on a deep golden color and a crispy crust.
5. Take them out onto a rack or kitchen paper to drain the excess oil and let them rest 2–3 minutes.
6. Cut into strips 2–3 cm wide and serve immediately with shredded cabbage, lemon wedges, tonkatsu sauce, karashi mustard and steamed rice.

Preparation time: ~15 minutes. Cooking time: ~15 minutes. Servings: 4.