Tonkatsu (Breaded Pork Cutlet)

Prep Time 20 minutes

Cook Time 20 minutes

Servings 2


2 pork loin chops, tenderised to 1.5cm thickness

½ tsp salt

¼ tsp black pepper

1 large egg

2 tbsp water

4 tbsp plain flour

1½ cups of panko

2 cups vegetable oil, for frying

100g sliced cabbage, for serving

3 tbsp tonkatsu sauce, for serving


Using a knife, score the fat side of the pork chops. Also, make a few shallow slices in the pork so it doesn’t curl up when frying. Season the pork chops on both sides with salt and pepper.

In a mixing bowl, combine the water, plain flour, egg and whisk to combine.

Place the panko breadcrumbs in a bowl.

Gently dip a pork loin in the egg and flour batter, coating it evenly on both sides. Then, place the pork chop in the panko breadcrumbs and gently press the pork chops into them to coat them evenly in the breading. Flip the pork chops over to coat the other side.

Place the vegetable oil in a pot, and preheat the oil to 160C. Fry the pork chops for 3-4 minutes or until the breading turns a rich golden brown. Drain the pork chops over a wire rack and allow to rest for 5 minutes before slicing. Season the pork with a little salt, then slice it pork chops into 0.75 cm slices and serve with shredded cabbage and tonkatsu sauce.


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