Tonkatsu (Japanese pork cutlet) Recipe
Click here for our delicious Tonkatsu (Japanese pork cutlet) recipe using fresh Western Australian produce »
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Cooking tools:
- Chef's knife
- Bread knife
- Cutting board
- Plate
- Baking sheet
- Mixing bowl
- Skillet
- Stove
- Tongs
- Spatula
- Paper towel
- Parchment paper
Ingredients
- 2 Linley Valley pork cutlets
- sea salt
- 1 lemon, juiced
- 2 cups panko breadcrumbs
- 1 cup plain flour
- 3 eggs, whisked
- ½ square loaf white bread, unsliced
- ¼ white cabbage, finely shredded
- 3 tbsp Bulldog Tonkatsu Sauce*
- 1 tbsp hot English mustard
- rice bran or vegetable oil, for frying
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