Tonkatsu
Tonkatsu, from above
Non vegTokyo

Tonkatsu

A panko crusted pork cutlet so crisp you can hear it from the next room.

30 minTime
35 gProtein each
mildSpice
Western food, Japanese style2 chapters · 1 min read

Make it your way

Grandma's wayPanko crusted pork loin, fried and served with cabbage and sauce.
The original
791kcalsame
35 gproteinsame
4 gfibresame
30minutessame

Tonkatsu, Tokyo style.

Per serving, worked out from the ingredient table.

Ingredients

2 servings
Pork2 boneless pork loin chops, 1.5 cm thick
Salta pinch
Black peppera pinch
Maida (all-purpose flour, plain flour)2 tbsp
Egg1, beaten
Breadcrumbs1¼ cups panko
Cooking oil (vegetable oil)for frying (about 3 tbsp absorbed)
Cabbage¼ small head, very finely shredded
Tonkatsu sauce2½ tbsp
Lemon2 wedges

Method

5 steps
  1. 1Snip the fat edge of each chop in a few places and season with salt and pepper.
  2. 2Dust in flour, dip in egg and press firmly into panko.
  3. 3Fry in oil at about 170°C for 4 to 5 minutes, turning once, until deep golden. Check: juices clear and no pink in the centre.
  4. 4Rest on a rack for 3 minutes, then slice into strips.
  5. 5Serve with the shredded cabbage, sauce and lemon.
Serve it like this

Slice into strips and lean against a mound of shredded cabbage on a plate, sauce in a small dish, lemon wedge, rice and miso soup alongside.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Tonkatsu: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tendon45 min
Bread or rice Methi thepla40 min
With a main Japanese chicken curry60 min
On the side Miso soup20 min
On the side Kinpira gobo25 min
To drink Matcha latte5 min
Something sweet Dorayaki35 min
Sign up to send it to your cook