The Pork Cutlet:
- 4 Pork Chops
- 3g (1t) Kosher Salt
- 1g (½t) ground Black Pepper
- 63g (½ cup) All-Purpose Flour
- 64g (½ cup) Corn Starch
- 2 large Eggs
- 90-120g (1½-2 cups) Panko Crumbs
- Vegetable/Canola/Grapeseed Oil, for frying
For the Plate:
- Shredded Cabbage
- Lemon Wedge
- Tomato Slices
- Tonkatsu Sauce
- Kewpie Mayonnaise
- Take a pork chop (preferably boneless) and place it between two large sheets of plastic film or waxed paper on a cutting board. Take your meat tenderizer and pound the pork to ⅜-½-inch thickness. Repeat the process for the other 3 chops.
- Season the chops with salt and pepper. In a large shallow bowl, mix the flour and corn starch together. Crack the eggs into a pie plate, and whisk to homogenize. Place the panko in a separate pie plate.
- Dredge the chops in the flour mix, then give them an even coating of egg, and finally a layer of crumbs.
- Fry the tonkatsu at 325-350°F in a Dutch oven or a cast iron pan, until both sides are evenly browned, about 3 minutes on each side.
- Remove from the oil and let them drain on a layer of paper towels or a wire rack.
- Once drained, slice into strips, serve with cabbage, and with any combination of items listed under "For the Plate"**.
- If it's difficult to source pork chops without the bone, simply run the knife down the length of the rib and discard the bone.
- Salt and pepper both sides. If you have any leftover seasoning, throw it into the flour mixture.
- It's possible that you may need another egg to coat the tonkatsu. Same goes for the panko crumbs; a good layer of crumbs is necessary for a crunchy exterior.
- I like to dredge the pork and keep them in the flour for 5-10 minutes. Any moisture on the meat will be absorbed by the flour, which will help in the frying process and make for a crispy tonkatsu. Just remember to shake the excess flour off of the pork before coating it in egg.
- Any flat, but lipped plate can be used to contain the flour and eggs. I use pie plates because they're shallow with sides.
- Shallow pan-frying or deep-frying the tonkatsu both work. Just make sure the neutral oil (any oil that has a high heat point, and doesn't impart flavor) isn't too hot, as it can brown the exterior before the meat can cook on the inside.
- The coating should be browned throughout, with little to no pale spots.
- I like to place my finished tonkatsu on a wire rack, to allow maximum exposure to the air. It's no fun when you eat soggy fried food.
- **One of the most common ways to plate this dish is with thinly shredded cabbage, a lemon wedge, karashi (a mustard), and a side of tonkatsu sauce. The shredded cabbage and tomato slices are supposed to help in cleansing the palate from the grease. If you would like, use a mayo-based dressing, or a light vinaigrette for the cabbage. Pickled vegetables are also common to eat with this dish (like cucumber or radish). To make it into a meal, some people have this with a bowl of rice and some miso soup. I've also enjoyed this with Japanese curry.
- Kitty likes this with some kewpie mayo, so we have this on the side along with the tonkatsu sauce.