Tonkatsu: Pork Cutlet Technique, Panko Science, and the Sauce Tradition

Ingredients

• 4 × 150 g pork loin cutlets, pounded to 8 mm
• 100 g panko breadcrumbs
• 2 eggs
• 60 g all-purpose flour
• 1 L vegetable oil, for deep frying
• 100 ml tonkatsu sauce (Bulldog brand or equivalent)
• 30 ml Japanese mayo
• 1 medium green cabbage, finely shredded
• 1 lemon, cut into 4 wedges
• 5 g sea salt
• 2 g Tellicherry black pepper

Method

1. 1
   Season pork cutlets evenly with salt and pepper on both sides.
2. 2
   Set up three shallow bowls with flour, beaten eggs (whisked with 15 ml water), and panko respectively.
3. 3
   Dust each cutlet in flour, shaking off excess; dip in egg wash, then coat thoroughly in panko, pressing to adhere.
4. 4
   Heat oil to 170°C; fry breaded cutlets 3–4 minutes per side until golden-brown and cooked through, drain on absorbent paper.
5. 5
   Arrange shredded cabbage on four plates; top each with a tonkatsu cutlet.
6. 6
   Drizzle tonkatsu sauce over each cutlet and cabbage; add a dollop of mayo on the side, garnish with lemon wedge, and serve immediately.