Katsu is a Japanese dish of breaded, deep-fried meat. The specific pork version is properly called tonkatsu ("ton" meaning pork), while chicken and beef versions use their own compound names, such as chicken katsu and beef katsu. The term "katsu" is derived from the English word "cutlet," reflecting the Western influence on this Japanese culinary staple.
The origins of katsu trace to the late 19th century, when Western-style cuisine, known as "yoshoku," began to gain popularity in Japan. Katsu is believed to have been inspired by the European schnitzel, introduced to Japan during this period of cultural exchange, and was adapted by Japanese chefs to local ingredients and preferences.
To prepare tonkatsu, a thin slice of pork loin or tenderloin is pounded thin, then coated in flour, a dip in beaten egg, and a coating of panko breadcrumbs, then deep-fried until golden brown and crispy outside while staying juicy and tender inside.
Katsu is typically served with shredded cabbage, rice, and a tangy, Worcestershire-based sauce known as "tonkatsu sauce," which balances sweet, sour, and savory flavors against the rich, umami-packed meat.
Katsu is considered a comfort food in Japan and a staple of casual "family restaurants." It has also influenced other dishes, such as the katsu-sando, a sandwich featuring the breaded cutlet between slices of soft, white bread.