Japanese · medium
Tonkatsu (Japanese Pork Cutlet)
A thick, juicy pork loin cutlet breaded in panko and deep-fried until shatteringly crispy. Served with tonkatsu sauce and shredded cabbage.
- 27 min
- Total
- 4
- Serves
- $17.50
- Est. cost
- 490
- Cal/serving
Parent noteBasically a fancy pork schnitzel — kids love the crispy coating. Cut into small strips for easier handling.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Boneless Pork Loin Chops (1-inch thick)1 1/2 lbs
- Panko Breadcrumbs2 cups
- Eggs (beaten)2
- All-Purpose Flour1/2 cup
- Vegetable Oil (for frying)3 cups
- Green Cabbage (finely shredded)4 cups
- Tonkatsu Sauce (Bull-Dog brand)4 tbsp
Method
- 01
Score pork chops lightly to prevent curling. Season with salt and pepper.
- 02
Dredge each cutlet in flour, dip in beaten egg, and press firmly into panko breadcrumbs.
- 03
Deep-fry in 340F oil for 5-6 minutes until deep golden brown and cooked through. Drain on a wire rack.
- 04
Let rest 2 minutes, then slice into strips. Serve on a bed of shredded cabbage with tonkatsu sauce, rice, and miso soup.
- 490
- Calories
- 34g
- Protein
- 30g
- Carbs
- 24g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
