Tonkatsu Recipe

Using a sharp knife, make shallow slices about ½ inch deep across the pork, spaced roughly every ½ inch. Gently tenderize the pork with a meat mallet or a Jaccard until it is about ½to ¾ inch thick.

Next, pat the pork dry on all sides with a paper towel. At this stage, transfer onto a rack over a sheet tray and place them uncovered in the fridge. Then, prep the cooking oil and breading station.

Pour enough oil to fill a 7 or 8-quart pot to the halfway mark and heat to and hold at 350° over medium to low heat.

In a cake tin or wide shallow bowl, mix together the flour and potato starch.

In a separate cake tin or a wide, shallow bowl, whisk together the eggs until they are beaten.

In the final cake tin or wide shallow bowl, add in the panko.

Take the pork back out and season both sides with salt and pepper. Press the seasoning into the pork.

Grab a pork loin chop and dredge it in the flour. Be sure to rub the flour into the pork, covering it on all sides.

Dust off any excess and then proceed directly to the egg wash, using the same technique. Coat and cover it completely. Lastly, coat in the panko crumbs. Give the pan a shake and transfer the crumbs to the outside and to the top. Gently press it down to get the pork coated. Flip it over and repeat. If necessary, you can repeat this a few more times.

Place on a rack over a sheet tray and let it stand at room temperature for 10 to 15 minutes. This will help the panko adhere to the pork.

Next, gently place 1 or 2 pork chops at a time into the frying oil at 350°. Cook for approximately 2 minutes, or slightly less, per side. I usually like to gently move things around right away to ensure nothing is sticking.

Transfer to a rack over a sheet tray and let the oil drain while the other Tonkatsu cooks. Refer to the notes on how to set it up correctly for the best results.

Once all the pork chops are finished, slice them into 1-inch-thick pieces and serve fanned out slightly over 1 cup of shredded cabbage. Pour the tonkatsu sauce over the pork cutlets and serve with an optional side of lemon wedges.