Classic Japanese Cutlets (Tonkatsu)

Difficulty
Cook Time
30 min
Deep-FryingIntermediateJapanesePorkTonkatsu Sauce

Ingredients

How to make it

1

Season Chicken Breasts or Pork Cutlets on both sides with salt and pepper and set aside. Place flour, egg (scrambled), and Panko Bread Crumbs in three separate dishes.

2

Coat the Chicken or Pork in flour, shaking off any excess.

3

Dip into egg, then press into the Panko crumbs until well coated on both sides. (Note: for extra crispy Tonkatsu, coat with flour, egg, and Panko bread crumbs 2 times!)

4

Heat 1/4 inch of oil in a large skillet over medium-high heat, then cook for 3 to 4 minutes on each side until golden brown.

5

Serve with Otafuku Tonkatsu Sauce. (Goes well with shredded cabbage or rice)

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