Equal parts of:
- 2 pork cutlets (boneless pork loin chop), about 1 cm thick
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 egg (beaten)
- 2 tablespoons flour
- ½ cup panko (Japanese bread crumbs)
- Vegetable oil for frying
- Combine the soy sauce, sugar, Worcestershire, and ketchup. Beat with fork until consistent.
- If desired, chill sauce for a half hour to thicken.
- Pound pork with meat mallet until thin, perhaps ¼ inch (a little more than 0.5 cm) thick. To reduce splatter you should put the meat in an open ziplock bag.
- Season pounded cutlets with salt and pepper on each side.
- Put beaten egg, flour, and bread crumbs in separate shallow bowls.
- Place pork in the flour, then egg, then crumbs (in that order) so that it is completely coated with each.
- Heat oil in a frying pan to about ½ inch or 1.25 cm deep. Drop in crumbs to test when the oil is ready—the crumbs should float and sizzle.
- Fry pork until deep golden or golden brown, most likely a for a few minutes on either side.
- With a sharp knife cut pork into strips.
- Serve with Japanese short grain rice and thinly shredded cabbage.
Notes, tips, and variationsEdit
- Pork can be substituted by chicken or beef.
- Finished Tonkatsu can be served as a topping to Japanese curry or simmered with egg and broth and served over rice as katsudon.