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Pork Tonkatsu

A community recipe by

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whilst i was a young girl living in japan i noticed that my mother and grandmother used to make this all the time.


Serves: 4

  • 4 slices pork tenderloin (about half an inch thick and 5 ounces in weight)
  • salt
  • freshly ground black pepper
  • flour (for dredging)
  • 2 lightly beaten eggs
  • 2 cups breadcrumbs
  • vegetable oil (for pan frying)
  • shredded napa cabbage (for serving)
  • lemons (cut into wedges, for garnish)
  • tonkatsu sauce (for dipping)


Pork Tonkatsu is a community recipe submitted by helenasmith and has not been tested by so we are not able to answer questions regarding this recipe.

  • Slash the fat rimming one side of the loin cutlet to keep the meat from curling when deep-fried. Pound to flatten to about 1/4 inch. Salt and pepper both sides of each cutlet.
  • Dredge each in flour, then dip into beaten eggs and press into bread crumbs to coat both sides.
  • Heat a large skillet with about 1/2 inch of oil until hot. Lay 1 or 2 cutlets in the hot oil. Deep-fry until golden brown, about 5 to 7 minutes, turning them once or twice.
  • Drain the cutlets on paper towels and cut the pork into bite-size strips that can be eaten with chopsticks.
  • Arrange the pork on a platter lined with the shredded cabbage, and garnish with lemon wedges.
  • Serve the sauce on the side for dipping, or pour it over the pork and cabbage.

  • Prepare the recipe for Pork Tonkatsu, using 4 turkey cutlets, each about 1/2inch thick, in place of the pork loin.
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