Tonkatsu (Japanese Pork Cutlet)

Tonkatsu (Japanese Pork Cutlet)

  • 4 x 150g pieces pork loin or steaks
  • 1 cup plain flour
  • Pinch salt
  • Pinch cracked black pepper
  • 2 eggs, lightly beaten
  • 3 cups (150g) Kikkoman Panko Breadcrumbs
  • 1/4 green or savoy cabbage
  • Vegetable oil, for deep frying
  • Lemon wedges, to serve
  • 3-4 tsp Japanese hot mustard
  • Kikkoman Japanese BBQ Katsu-style sauce, to serve
Japanese BBQ Katsu-style sauce is available from selected supermarkets. Kikkoman Panko is available at selected IGA stores.
Japanese hot mustard is available from Asian food stores. Alternatively, use Hot English mustard.

Make a few shallow slits with a sharp knife along the fat of the pork to prevent it curling during cooking. Season flour with salt and pepper and place in a shallow dish. Put beaten eggs and breadcrumbs in two separate shallow bowls. 

Dip pork pieces in flour to coat evenly, gently shaking off any excess. Dip pork into egg, draining off any excess. Place pork into breadcrumbs and press firmly to coat evenly on both sides. If a slightly thicker coating is preferred, dip crumbed pork in egg and breadcrumbs again. Crumbed pork can be done ahead, covered and refrigerated until required.

Remove hard stem from cabbage. Thinly shred the leaves and soak in water for 5-10 minutes to crisp. Drain well before serving.

Heat oil in a wok or deep fryer to moderate heat (180 deg C/350 deg C). Cook 2 pieces at a time until golden brown. Drain well on absorbent paper. 

Cut pork into 2cm thick slices. Arrange pork so it appears uncut on serving plates with sliced cabbage, lemon wedges and mustard on the side. Drizzle pork with BBQ Katsu Sauce or serve separately.