Tonkatsu / Japanese Breaded Pork Recipe

Tonkatsu , or breaded pork fillets, is a very popular dish in Japan. Traditionally served with a dark sauce that bears its name and chopped cabbage.

Preparation: 10 minutes

Cooked: 15 minutes

Total: 25 minutes

Main dish

Japanese cuisine

CAL: 731 kcal

Ingredients :

• 4 pieces boneless pork fillets
• Kosher salt Amount to taste
• Black pepper Amount to taste
• 1 cup all-purpose flour
• 1 piece Beaten egg
• 1 cup Panko Japanese Breadcrumb Bread
• 1 cup Vegetable oil Enough amount for frying
• ¼ piece Cabbage grated or chopped
• Traditional tonkatsu Sazón sauce, but other sauces can be used
• Karashi Japanese Spicy Mustard

Instructions

1. Cut the edges of the pork tenderloins into several parts. Season with salt and pepper.
   
2. Prepare your space to bread with 3 plates. Place the flour in the first, a lightly beaten egg in the second, and the panko in the third plate.
   
3. Coat each pork tenderloin with a large amount of flour, letting the excess fall off.
   
4. Dip the pork in the beaten egg.
   
5. Coat the pork tenderloins in the panko and place them on another plate.
   
6. Heat the vegetable oil in a pot or frying pan. If you have a kitchen thermometer, the ideal temperature for frying panko pork tenderloin is 350 degrees Fahrenheit.
   
7. Fry the breaded fillets for about 5 to 6 minutes.
   
8. Flip the fillets over and fry for another 5 minutes or until they are a good breading color.
   
9. Remove the fillets from the oil and let them drain on absorbent paper towels.
   
10. While the fillets are draining, grate the cabbage and plunge it into very cold water.
    
11. Drain the water from the cabbage.
    
12. Cut each fillet lengthwise into thin pieces and serve on a plate along with the shredded cabbage. Add the tonkatsu sauce on top of the fillets, and the karashi on one side of the fillets. And to enjoy!
    

How to store or freeze Tonkatsu
It can be refrigerated up to 3 or 4 days. To reheat, we recommend using an oven at 200 degrees Celsius for a few minutes, placing the fillets on parchment paper and covering them in “loose” mode with aluminum foil so they don’t dry out but remain crisp. Tonkatsu fillets can be frozen, wrapped in foil in zip-lock freezer bags, for up to 3 months.