---
title: Tonkatsu (Crispy Breaded Pork Cutlet)
servings: 4
prep time: 20 minutes
cook time: 15 minutes
source: https://mycibora.com/recipes/tonkatsu
---

Gather @pork loin chop{4}, @panko breadcrumbs{150%g}, @all-purpose flour{60%g}, @white cabbage{300%g}, @vegetable oil{750%ml} and @black pepper{}.

Snip through the band of fat around each chop in a few places so the cutlets fry flat, then season with @salt{} and pepper.

Coat each chop in flour, then beaten @egg{2}, then press firmly into the panko so the crumbs stand up shaggy.

Heat the oil to 170°C in a deep pan — a crumb dropped in should fizz and rise straight away.

Fry the cutlets two at a time for 6–7 minutes, turning once, until deep golden and cooked to 63°C inside. ~{7%minutes}

Rest the cutlets on a wire rack for 3 minutes so the crust stays crisp underneath. ~{3%minutes}

Slice crosswise into strips, reassemble on plates over a mound of shredded cabbage, and serve with @tonkatsu sauce{6%tbsp} and @lemon{1} wedges.