Crispy Japanese Tonkatsu Pork

2 pork chops (boneless or bone-in)
1 garlic clove, finely grated
1 teaspoon sesame oil
Salt
Black pepper
Pinch sugar

For Breading
Plain flour, seasoned with salt and pepper
1–2 eggs, beaten
Panko breadcrumbs
Vegetable oil (for shallow frying)

To Serve
Finely shredded cabbage
Tonkatsu sauce
Mustard
Optional for Katsu Sando:
Soft white sandwich bread

PREPARATION

1. Prepare the pork
   Trim excess fat, leaving a thin edge for flavour. If making a sandwich version, remove the bone from one chop. Lightly flatten and tenderise the pork using the back of a knife or meat mallet.
2. Marinate
   Rub the pork with garlic, sesame oil, salt, pepper and a small pinch of sugar. Massage well into the meat and leave for 10–15 minutes if time allows.
3. Bread the pork
   Coat each piece first in seasoned flour, then dip into beaten egg, then press firmly into panko breadcrumbs to ensure an even coating.

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COOKING

1. Shallow fry
   Heat a generous layer of vegetable oil in a pan over medium-high heat. Once hot, add the thicker cutlet first. Fry for 4–5 minutes per side, adjusting heat between medium and medium-high to prevent burning. The panko should be deep golden brown and crisp.
2. Rest and slice
   Remove from the pan and rest for 2–3 minutes before slicing into thick strips.
3. Serve classic style
   Serve sliced with finely shredded cabbage and drizzle generously with tonkatsu sauce.
4. Make a katsu sando (optional)
   Lightly toast bread in the same pan. Spread mustard on one side, add sliced tonkatsu, drizzle with sauce and top with more bread. Press gently and slice in half.

School of Wok Tips

• Season the flour, not just the meat, to build flavour in every layer.
• Start on medium-high heat for colour, then reduce to medium to cook through without burning.
• Rest the pork before slicing to keep it juicy.
• Press panko firmly onto the pork for a thicker, crunchier crust.

FAQs

Can I deep fry instead of shallow fry?
Yes? Deep frying at 170–180°C will cook the cutlet faster and give an even golden crust.

Why is my tonkatsu greasy?
The oil may not have been hot enough. Always ensure the oil is properly heated before adding the pork.

Can I use chicken instead of pork?
Absolutely? The same breading method works perfectly for chicken breast or thigh.