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Tonkatsu
Japanese breaded pork cutlet fried until deeply golden and served with shredded cabbage and tonkatsu sauce.
Ingredients
Instructions
Make shallow cuts along fat edge of each cutlet to prevent curling.
Season cutlets with salt and pepper.
Dredge in flour, dip in egg, coat firmly in panko — press panko in well.
Heat oil to 170C in a deep pan.
Fry cutlets 4-5 minutes each side until deep golden.
Drain on paper towel, rest 2 minutes before slicing into strips.
Serve over shredded cabbage with tonkatsu sauce and mustard.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
