Entree: Japan – Chubu – 黒豚とんかつ ➤ Kurobuta Tonkatsu (thick breaded deep-fried pork cutlet)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 8 min

Additional 3 min

Total 30 min

Ingredients

- 4 boneless Kurobuta pork loin chops, approx. 6 oz (170 g) each, about 1/2–3/4 inch (12–20 mm) thick
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 cup (120 g) all-purpose flour
- 2 large eggs, lightly beaten (approx. 100 g)
- 1 1/2 cups (120 g) panko breadcrumbs
- 2 cups (300 g) finely shredded green cabbage
- 1/4 cup (60 ml) Japanese tonkatsu sauce, plus more for serving
- 1 lemon, cut into wedges
- 6 cups (1.4 L) vegetable oil for deep frying (enough for 2–3 inches / 5–7 cm depth)
- Cooked short-grain rice to serve, amount as desired

Instructions

1. Lightly pound each pork chop to an even 1/2-inch (12 mm) thickness using a meat mallet. Season both sides with 1 tsp (5 g) salt and 1/2 tsp (2 g) pepper and let rest 10 minutes.
2. Prepare three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each pork chop in flour, shaking off excess, dip into egg, then press firmly into panko to coat evenly on all sides.
3. Heat the vegetable oil in a heavy skillet or deep fryer to 340–350°F (170–175°C). Test with a small breadcrumb; it should sizzle and brown slowly.
4. Fry the coated pork chops 2 at a time (do not overcrowd) for 3–4 minutes per side until a deep golden brown and internal temperature reaches 145°F (63°C). Transfer to a wire rack or paper towel-lined plate to drain and rest 3 minutes.
5. Slice the tonkatsu into thick strips. Serve immediately over or beside a mound of shredded cabbage, with steamed rice, lemon wedges, and tonkatsu sauce for drizzling or dipping.