dinner · dairy-free
Tonkatsu
Panko-crusted pork cutlets fried golden, with shredded cabbage and tangy tonkatsu sauce.
- Time
- 35min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains egg, wheat, soy and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Snip the fat edge of the chops in a few places so they stay flat, pound lightly and season.
-
2
Dredge in flour, egg and panko, pressing the crumbs on.
-
3
Fry at 170°C (340°F), turning once, until deep golden and 63°C (145°F) inside, 6–7 minutes. Rest on a rack 3 minutes.
-
4
Stir together ketchup, Worcestershire, soy and sugar.
-
5
Slice the pork and serve with cabbage, rice, lemon and sauce.
