Prep Time: 30 minutes
Cook Time: 7 minutes
Yields: 4 servings
As one of the most popular meat dishes in Japan, tonkatsu is usually served on a bed of cabbage with a side of steamed rice. Quick and tasty, it functions as either a lunch or dinner entree!
- 4 slices pork loin or tenderloin, about ½ inch thick
- 1 tablespoon freshly ground black pepper
- 2 teaspoons salt
- 1 cup flour
- 2 eggs, lightly beaten
- 2 cups fresh or dried bread crumbs
- ½ cup vegetable oil
- 1 cup shredded cabbage
- lemon wedges (optional)
- 1 cup store bought Tonkatsu sauce
- Remove the fat from one side of the loin cutlet (this will prevent the fat from curling once it is deep-fried).
- Lightly season both sides with salt and fresh pepper.
- Dip the cutlets in the flour, followed by the beaten egg and breadcrumbs. Cutlets should be evenly coated with all three ingredients.
- To deep fry, bring about 3 inches of oil to 350°F/175°C in a heavy-bottomed pan or deep-fryer.
- Lay no more than 2 cutlets at a time in the hot oil. Deep-fry for 5 to 7 minutes, or until golden brown. Be sure to turn the cutlets once or twice while cooking.
- Remove cutlets from the oil and drain on a piece of paper towel.
- Cut pork crosswise at ¾ inch intervals. Note: if you plan on eating the tonkatsu with a knife and fork, do not bother to cut it at this point.
- Serve tonkatsu on a bed of shredded cabbage, arranging the cutlet slices as though the cutlet were a whole piece.
- The sauce can poured on top of the cutlets or served on the side in a dipping bowl.
- Garnish with lemon wedges, if desired.