Japanese Take Out Tonkatsu Fried Pork Cutlets Recipe

Name: Japanese Take Out Tonkatsu Fried Pork Cutlets
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: Ketchup; 1/4 cup soy sauce; 2 tablespoons sugar; 2 tablespoons mirin; 1/2 cup Worcestershire sauce; Allspice; Dijon Mustard; 4 (4-ounce) pork cutlets; Salt & Freshly Ground Black Pepper; Unbleached All Purpose Flour; 2 large eggs; 2 cups panko breadcrumbs; Vegetable Oil; Shredded cabbage for garnish; Lemon Wedge; White Rice

Craving authentic Japanese takeout? This recipe delivers the ultimate comfort food experience with crispy, golden-brown tonkatsu pork cutlets. Inspired by popular Japanese restaurants, these juicy cutlets are perfectly seasoned, panko-breaded, and deep-fried to perfection. Served with a rich, umami-packed Worcestershire-style dipping sauce and a refreshing shredded cabbage salad, this dish is a flavor explosion in every bite! Easy to follow instructions and readily available ingredients make this a must-try for home cooks of all levels. Get ready for a taste of Japan!

Prep Time 20 mins

Cook Time 40 mins

Calories 557.1 kcal

Protein 16g

Rating 1.0 (1 Reviews)

Japanese Take Out Tonkatsu Fried Pork Cutlets

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Japanese Take Out Tonkatsu Fried Pork Cutlets

Ketchup
1/4 cup soy sauce
2 tablespoons sugar
2 tablespoons mirin
1/2 cup Worcestershire sauce
Allspice
Dijon Mustard
4 (4-ounce) pork cutlets
Salt & Freshly Ground Black Pepper
Unbleached All Purpose Flour
2 large eggs
2 cups panko breadcrumbs
Vegetable Oil
Shredded cabbage for garnish
Lemon Wedge
White Rice

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How to Make Japanese Take Out Tonkatsu Fried Pork Cutlets

**Make the Tonkatsu Sauce:** In a medium bowl, whisk together 1/2 cup Worcestershire sauce, 1/4 cup soy sauce, 2 tablespoons mirin, 2 tablespoons sugar, 1 tablespoon rice vinegar, 1 teaspoon grated ginger, and 1 clove minced garlic. Let stand for at least 30 minutes to allow flavors to meld.
**Prepare the Pork Cutlets:** Pat 4 (4-ounce) pork cutlets dry with paper towels. Make a few shallow slits on the outer edges to prevent curling during cooking. Season both sides generously with salt and freshly ground black pepper.
**Breading:** Place 1/2 cup all-purpose flour in a shallow dish. In another shallow dish, whisk 2 large eggs with 1 tablespoon of water. Place 2 cups panko breadcrumbs in a third shallow dish.
**Fry the Cutlets:** Heat 1/2 inch of vegetable oil in a large skillet or deep fryer to 360°F (182°C). Dredge each pork cutlet in flour, shaking off any excess. Dip in the egg mixture, then coat thoroughly with panko breadcrumbs, pressing gently to adhere.
**Cook the Cutlets:** Carefully place the cutlets in the hot oil, ensuring not to overcrowd the pan. Fry for 4-5 minutes per side, or until golden brown and cooked through (internal temperature of 145°F/63°C).
**Drain and Serve:** Remove the cutlets and place them on a wire rack or paper towel-lined plate to drain excess oil. Let rest for a few minutes.
**Slice and Garnish:** Cut each cutlet crosswise into 1-inch thick strips. Arrange on plates with shredded cabbage and lemon wedges.
**Serve:** Serve immediately with a generous portion of tonkatsu sauce for dipping and steamed rice on the side. Enjoy!