Tonkatsu (Breaded Pork Cutlet)

Crisp panko-coated pork cutlets served with shredded cabbage and a tangy tonkatsu sauce.

TIME BREAKDOWN
Prep: 25 min
Cook: 20 min
Total: 45 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 4 boneless pork loin steaks, about 150g each, trimmed
  • Salt and black pepper to taste
  • 3 tbsp plain flour
  • 2 large eggs, beaten
  • 100g panko breadcrumbs
  • About 300ml sunflower oil, for shallow frying
  • 300g white cabbage, very finely shredded
  • 1 lemon, cut into wedges
  • For the tonkatsu sauce: 4 tbsp tomato ketchup
  • For the tonkatsu sauce: 2 tbsp Worcestershire sauce
  • For the tonkatsu sauce: 1 tbsp light soy sauce
  • For the tonkatsu sauce: 1 tbsp caster sugar

Method

  1. Mix the sauce ingredients in a small pan, heat gently for 2 minutes until the sugar dissolves and leave to cool.

  2. Make small cuts through the fat along the edge of each pork steak to stop it curling and flatten slightly with a rolling pin. Season with salt and pepper.

  3. Coat the pork in flour, then the beaten egg, then the panko, pressing firmly.

  4. Heat the oil in a large frying pan over a medium heat to 170°C. Never leave hot oil unattended. Fry the cutlets for 4 to 5 minutes on each side until deep golden and cooked through, with no pink meat.

  5. Drain on kitchen paper, rest for 3 minutes, slice into strips and serve on the shredded cabbage with the sauce and lemon wedges.