Tonkatsu (Panko Pork Cutlet with Cabbage)
Why this recipe works
- Light, crisp coating: Panko breadcrumbs create a larger, airier crumb than fine breadcrumbs, giving the cutlet its signature crunch.
- Fresh contrast: Cold shredded cabbage cuts through the richness of the fried pork and keeps each serving balanced.
- Even cooking: Pounding the pork to an even thickness helps the meat cook through before the coating becomes too dark.
Get the most out of this recipe
Texture tips
- Keep the panko airy: Press the crumbs on firmly so they adhere, but avoid crushing them into a dense layer.
- Drain properly: Let the fried cutlets drain briefly on a rack or kitchen paper before slicing, so excess oil does not soften the coating.
Common mistakes
- Watch the oil temperature: Keep the oil close to 170°C (340°F). Too cool and the coating absorbs oil; too hot and it browns before the pork is cooked.
- Do not overcrowd the pot: Fry in batches if needed so the oil temperature stays stable and the cutlets brown evenly.
Timing notes
- Rest before slicing: A short rest helps the juices settle and makes the cutlet easier to slice cleanly.
- Best served straight away: Tonkatsu is at its crispest soon after frying, especially with cold cabbage and sauce served on the side.
Serving ideas
- Make it a set meal: Serve with steamed rice and miso soup for a simple Japanese-style dinner.
- Use sauce generously: Tonkatsu sauce adds the sweet, tangy and savoury finish that balances the fried pork.
Equipment you'll need
Ingredients
Instructions
- Finely shred the cabbage and keep it cold and crisp while you cook. Pour the tonkatsu sauce into a small bowl for serving.
- Place the pork between two sheets of baking paper and gently pound to an even thickness so it cooks evenly. Season both sides with the salt and pepper.
- Set up a breading line: flour in one bowl, the egg beaten in a second bowl, and panko in a third. Coat each chop in flour, dip in egg, then press firmly into the panko so it adheres well.
- Heat the vegetable oil in a deep pot to 170°C (340°F). Fry the cutlets for 4 to 6 minutes, turning once, until deep golden and the pork is cooked through. Lift out and drain briefly on a rack or kitchen paper.
- Rest the tonkatsu for 2 minutes, then slice into strips. Serve with the shredded cabbage and tonkatsu sauce on the side.
Recipe notes
Tips
- Keep the panko light and airy: press it on firmly, but do not crush it into fine crumbs.
- Maintain the oil temperature around 170°C (340°F); if it drops too low the coating will absorb oil, and if it runs too hot it will brown before the pork is cooked.
- If serving anyone who is pregnant, elderly, or immunocompromised, cook the pork until piping hot throughout.
Substitutions
- Replace Boneless pork chops with Pork cutlets for a thinner, faster-cooking tonkatsu.
- Replace Tonkatsu sauce with Bulldog-style Japanese brown sauce for a similar sweet-savoury finish.
Storage
- Refrigerate up to 2 days
- Store the cutlet and cabbage separately in airtight containers. Reheat the cutlet on a baking tray at 200°C (390°F) for 10 to 12 minutes until hot and crisp; avoid microwaving as it softens the coating.
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Recipe overview
- Servings: 2 servings
- Total time: 40min (30min active)
- Difficulty: Medium
- Cuisine: Japanese
-
Allergens:
Eggs Gluten Wheat
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