Japanese Breaded Pork Cutlets (Tonkatsu)

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In Japanese restaurants, fried pork cutlets called tonkatsu are popular. Tonkatsu are much like our own pork cutlets but are even easier to make. First, because the meat is meant to have some chew, boneless loin chops can be used, thus eliminating the need to butcher a tenderloin. Neither is there a need to make fresh bread crumbs; use Japanese panko bread crumbs instead. Tonkatsu are served with a simple sauce made from American pantry ingredients.

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  • 6

Ingredients

  • For the Pork:
  • 3 Cups Panko
  • 1/2 Cup Cornstarch
  • 2 Large Eggs
  • 1 Tablespoon Vegetable Oil
  • 1 Cup Vegetable Oil
  • 6 Boneless, center-cut pork loin chops center-cut, trimmed of silver skin and fat, and pounded to 1/2-1/4-inch thickness
  • Table Salt and Ground Black Pepper
  • Tonkatsu Sauce:
  • 1/2 Teaspoon Dry Powdered Mustard
  • 1 Teaspoon Water
  • 1/2 Cup Ketchup
  • 2 Tablespoons Worcestershire Sauce
  • 2 Teaspoons Soy Sauce

Preparation

Step 1

1. Transfer panko to pie plate or shallow baking dish.

2. Adjust oven rack to lower-middle position, set large heatproof plate on rack, and heat oven to 200 degrees. Spread cornstarch in second pie plate. Beat eggs with 1 tablespoon oil in third pie plate. Position cornstarch, egg, and panko plates in row on work surface.

3. Blot chops dry with paper towels and sprinkle thoroughly with salt and pepper. Working one at a time, dredge chops thoroughly in cornstarch, shaking off excess. Using tongs, dip both sides of chops in egg mixture, allowing excess to drip back into pie plate to ensure very thin coating. Dip both sides of chops in breadcrumbs, pressing crumbs with fingers to form even, cohesive coat. Place breaded chops in single layer on wire rack set over baking sheet and allow coating to dry about 5 minutes.

4. Meanwhile, heat 1/2 cup oil in heavy-bottomed 12-inch nonstick skillet over medium-high heat until shimmering but not smoking, about 2 1/2 minutes. Lay 3 chops in skillet; fry until deep golden brown and crisp on first side, gently pressing down on cutlets with wide metal spatula to help ensure even browning and checking browning partway through, about 2 1/2 minutes. Using tongs, flip chops, reduce heat to medium, and continue to cook until meat feels firm when pressed gently and second side is deep golden brown and crisp, again checking browning partway through, about 2 1/2 minutes longer. Line warmed plate with double layer of paper towels and set chops on top; return plate to oven.

5. Discard oil in skillet and wipe skillet clean using tongs and large wad paper towels. Repeat step 4 using remaining 1/2 cup oil and now-clean skillet and preheating oil just 2 minutes to cook remaining 3 chops.

6. To serve, slice chops into 3/4-inch-wide strips and drizzle with Tonkatsu Sauce.

FOR THE TONKATSU SAUCE:
1. Mix mustard powder with water until smooth.

2. Mix mustard powder/water combination with remaining ingredients thoroughly in small bowl.

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