Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Deep-Fry Recipe
Difficulty: Medium

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  • 4 - pork loin cutlets about 1/2inches thick
  • Salt and pepper to season
  • 1 cup - flour
  • 1 cup - Japanese dried bread crumbs (Panko)
  • 1 - egg
  • Chopped cabbage - to serve on
  • For Tontaksu Dip:
  • 1/4 cup - tomato sauce
  • 1/8 cup - Worcestershire sauce
  • 2 tbsp - soya sauce
  • 2 tbsp - white wine.

How to Make Tonkatsu

  • Sprinkle the cutlets with salt and pepper on both sides.
  • Dip each pork cutlet into the flour, then the beaten egg, and then coat with the panko bread crumbs.
  • Press the breadcrumbs lightly into the meat.
  • Keep the breaded cutlets in a single layer and refrigerate for a half an hour so that the coating adheres well.
  • Heat enough oil to cover the meat (about 330 degrees).
  • Slide 1 -2 pieces of breaded pork and fry until both sides turns golden brown.
  • Drain on a rack or paper towels.
  • Cut the fried cutlet into 3/4 inch strips and serve on top of a bed of well-drained, shredded cabbage.
  • To make the dip:
  • Mix all the ingredients, boil for a few mins and let cool.