Ingredients:

  • 4 pork loin cutlets, about ½ inch thick (1.3cm), about 4-6oz (115-170g) each
  • 1 teaspoon (5ml) salt
  • ½ teaspoon (2.5ml) black pepper
  • 2 tablespoons (30ml) all-purpose flour
  • 2 large eggs, beaten
  • 2 cups (about 120g) panko breadcrumbs
  • Vegetable oil, for frying (about 3 cups, 710ml)
  • Shredded cabbage (optional)
  • Lemon wedges (optional)
  • Tonkatsu sauce (store-bought or homemade) (optional)
  • Japanese mustard (karashi) (optional)
  • Cooked white rice (optional)

Instructions:

  1. Pound pork cutlets to about ¼ inch (0.6cm) thickness using a meat mallet. Season with salt and pepper.
  2. Place flour, beaten eggs, and panko breadcrumbs in separate shallow dishes.
  3. Dredge each cutlet in flour, shaking off excess. Dip in beaten egg, letting excess drip off. Coat thoroughly in panko breadcrumbs, pressing firmly to adhere.
  4. Place breaded cutlets on a plate, cover loosely, and chill in the refrigerator for at least 30 minutes.
  5. Heat vegetable oil in a deep pot to 325-350°F (160-175°C). Use a thermometer to monitor the temperature.
  6. Carefully place 1-2 cutlets in the hot oil (don't overcrowd the pot). Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 145°F/63°C).
  7. Remove cutlets with a slotted spoon or wire skimmer and place them on a wire rack to drain excess oil. Let rest for a few minutes before slicing.
  8. Slice the tonkatsu into strips and serve immediately with shredded cabbage, lemon wedges, tonkatsu sauce, Japanese mustard, and cooked rice.