Tonkatsu (Japanese Pork Cutlet) | Recipe Cart | Recipe Cart

Ingredients

• 2 boneless pork loin chops (½ inch thick) (thickness: 1-1.3 cm, about ½ inch; weight: 100 g, 3.5 oz each piece)
• ½ tsp kosher salt (Diamond Crystal; use half for table salt)
• ⅛ tsp freshly ground black pepper
• 3 cups neutral-flavored oil (vegetable, rice bran, canola, etc.) (for deep-frying; I recommend 1¾-2 inches (5 cm) of oil in the pot)
• 2 Tbsp all-purpose flour (plain flour)
• 1 large egg (50 g w/o shell)
• ½ Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) (for the egg)
• ½ cup panko (Japanese breadcrumbs) (If you are in Japan, get nama panko (生パン粉). You may need more panko depending on the brand)
• ¼ head cabbage (optional; tonkatsu is typically served with shredded cabbage)
• 1 Persian or Japanese cucumber
• 2 Tbsp Japanese sesame dressing (for my homemade recipe, click here)
• 1 Tbsp toasted white sesame seeds (optional)
• 1 Tbsp toasted black sesame seeds (optional)
• 4 Tbsp tonkatsu sauce (for drizzling over the Tonkatsu; for my homemade recipe, click here)