Tonkatsu (Japanese Pork Cutlet)

Method8 steps

1. 1

   Step 1: Beat the one large egg in a tray. Put all 100 g panko in a second tray and set up a paper-towel-lined wire rack for draining. Fill a heavy-bottomed high-sided pot with vegetable oil to a depth of 1½ inches and heat to 160°C (320°F). Keep the two coating trays ready.

   Uses 1 large egg · 100 grams panko · Vegetable oil to reach 1½ inches deep in the chosen pot

2. 2

   Step 2: Season all 1000 g boneless pork rib chops with the ½ teaspoon salt and white pepper to taste. Dust both sides with a thin, even coating from the 2 tablespoons flour allowance.

   Uses 1000 g boneless pork rib chops (3–4 chops, about 1 inch thick) · ½ teaspoon salt · white pepper (to taste) · 2 tablespoons all-purpose flour

   
3. 3

   Step 3: Dip all the actual seasoned, floured chops into the prepared beaten egg, wetting their surfaces evenly and letting excess egg drip back into its tray.

   Uses Seasoned flour-dusted pork chops · Beaten egg coating allowance

   
4. 4

   Step 4: Transfer the actual egg-coated chops into the prepared panko tray. Mound breadcrumbs around each chop and press gently over all sides, checking for bare spots. Keep all breaded chops ready. Discard unused flour, egg or crumbs that have touched raw pork.

   Uses Egg-coated seasoned pork chops · Prepared panko coating allowance

   
5. 5

   Step 5: For the FIRST uncrowded frying batch, carefully lower only as many breaded chops as fit safely in the hot oil, keeping the rest separate. Maintain the oil around 160°C and fry until golden, initially about 10–15 minutes depending on thickness. Flip every few minutes once the crust sets and skim any foam.

   Initial frying 10–15 minutes per batch · 13 minUses Breaded chops for first uncrowded frying batch · Heated frying-oil bath

   
6. 6

   Step 6: Lift each chop from the first batch and check its center with an instant-read thermometer: it must reach 63°C (145°F). Return any under-temperature chop to the oil and continue frying until it reaches that temperature; crust color alone does not establish completion.

   Uses First frying batch of tonkatsu · Frying-oil bath for continued cooking if needed

   
7. 7

   Step 7: Transfer the cooked first batch to the prepared wire rack and rest at least 3 minutes before cutting. Fry all the reserved remaining breaded chops in further uncrowded batches, repeating the frying, center-temperature check and draining/resting technique in steps 5–7 using the same oil bath. Rest every cooked batch at least 3 minutes.

   Rest each cooked batch at least 3 minutes · 3 minUses First cooked tonkatsu batch · All reserved remaining uncooked breaded chops · Frying-oil bath for additional batches

   
8. 8

   Step 8: Slice all the cooked, rested pork cutlets and divide into FOUR portions. Serve with ready tonkatsu sauce and Japanese hot mustard, adding shredded cabbage if desired.

   Uses All cooked and rested tonkatsu · Ready tonkatsu sauce for serving · Japanese hot mustard · Finely shredded cabbage for serving, as desired