Japanese Tonkatsu Pork Cutlet with Cabbage Slaw

Name: Japanese Tonkatsu Pork Cutlet with Cabbage Slaw
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 pieces pork loin cutlets (pounded to 1/2 inch thickness); 1 cup all-purpose flour; 2 cups panko breadcrumbs; 2 large eggs (beaten); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup vegetable oil; 2 cups green cabbage (shredded); 1 cup carrot (shredded); 1/4 cup rice vinegar; 1 tablespoon sugar; 1/2 teaspoon salt; 1/2 cup ketchup; 2 tablespoons Worcestershire sauce; 1 tablespoon soy sauce; 1 tablespoon sugar

StandardAsianDinnerCrispyComfort FoodFamily-Friendly

⏱️ 20m PREP

🔥 15m COOK

👥 4 SERVINGS

⚡ 650 CAL/SERV

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Overview

Crispy, golden-brown panko-crusted pork cutlets served with a refreshing cabbage slaw and tangy tonkatsu sauce for a delightful meal.

Macronutrients per serving

122

grams

Protein

35.0g 29%

Fat

32.0g 26%

Carbs

55.0g 45%

Rich in nutrients

☀️ Vitamin C

40% DV

Supports immune function

🔺 Iron

15% DV

Essential for blood production

🔺 Calcium

10% DV

Supports bone health

☀️ Vitamin A

80% DV

Important for vision and immune health

🌾 Fiber

20% DV

Aids in digestion

Ingredients

Main Ingredients

4 pieces pork loin cutlets pounded to 1/2 inch thickness
1 cup all-purpose flour
2 cups panko breadcrumbs
2 large eggs beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup vegetable oil

Cabbage Slaw

2 cups green cabbage shredded
1 cup carrot shredded
1/4 cup rice vinegar
1 tablespoon sugar
1/2 teaspoon salt

Tonkatsu Sauce

1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon sugar

Instructions

1 Prepare the tonkatsu sauce by combining ketchup, Worcestershire sauce, soy sauce, and sugar in a bowl. Mix well and set aside.
2 In a large bowl, combine shredded cabbage, carrot, rice vinegar, sugar, and salt for the slaw. Toss well and let it marinate while you prepare the pork.
3 Season the pork cutlets with salt and pepper. Dredge each cutlet in flour, shaking off excess.
4 Dip the floured cutlets into the beaten eggs, ensuring they are completely coated.
5 Press the egg-coated cutlets into the panko breadcrumbs, ensuring an even coat.
6 Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the cutlets and cook for 3-4 minutes per side, or until golden brown and cooked through.
7 Remove the cutlets from the skillet and drain on paper towels.
8 Slice the tonkatsu and serve hot with cabbage slaw and a drizzle of tonkatsu sauce.