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Tonkatsu Japanese Style Cutlet

4 lbs Boneless pork loin chops  
2 tbsp All purpose flour  
1   Egg lightly beaten  
1 large Tomato (cut into wedges)  
1 bag Panko
Tonkatsu Japanese Style Cutlet
1. Pound pork chops one at a time to 1/4 to 3/8 inch thickness
2. Trim off and discard any excess fat
3. Pour enough oil at least 1 inch deep into large frying pan. Heat to 350°F
4. Coat each pork chop with flour. Dip in egg to moisten, then in panko to cover completely
5. Add to hot oil and cook until browned about 2 minutes. Remove from oil. Drain briefly on paper towel.
6. Slice each cutlet diagonally into 1/2 inch wide strips
7. Arrange in decorative fashion on platter with cabbage and tomato wedges
8. Garnish with lemon twist and serve tonkatsu or steak sauce for extra flavor

                                                                                                 4 Servings
Pan fried juicy pork cutlets. Add your favorite seasonings and side dishes for a full and hearty meal.
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Rating: 4 
		of 5 Stars! Thursday Oct 23 2014 07:55
by Cynthia

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