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Crispy Tonkatsu Pork Cutlet Recipe with Tangy Cabbage Slaw and Rice

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A perfectly crispy tonkatsu pork cutlet paired with a refreshing tangy cabbage slaw and steamed rice, delivering a satisfying and balanced meal that’s quick and easy to prepare.

Ingredients

Scale
  • 4 boneless pork loin cutlets, about ½ inch thick
  • Salt and pepper, to taste
  • ½ cup (60g) all-purpose flour
  • 2 large eggs, beaten, room temperature
  • 1 ½ cups (150g) Japanese style panko breadcrumbs
  • Vegetable oil for frying (canola or sunflower oil recommended)
  • For the Tangy Cabbage Slaw:
  • 2 cups (150g) shredded green cabbage
  • 1 cup (75g) shredded red cabbage
  • 1 medium carrot, julienned or shredded
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon soy sauce
  • 1 teaspoon toasted sesame oil (optional)
  • Pinch of salt
  • For Serving:
  • About 2 cups cooked steamed Japanese short-grain rice
  • Tonkatsu sauce or Worcestershire sauce for dipping
  • Lemon wedges (optional)

Instructions

  1. Pat the pork cutlets dry with paper towels and season both sides generously with salt and pepper. (5 minutes)
  2. Set up dredging station with flour in one shallow dish, beaten eggs in a second, and panko breadcrumbs in a third. Press panko lightly into cutlets after dipping in egg. (5 minutes)
  3. Dredge each pork cutlet in flour, shaking off excess, then dip in egg, and coat evenly with panko, pressing gently but firmly. (10 minutes)
  4. Pour vegetable oil to a depth of about ½ inch into a heavy-bottomed skillet and heat over medium-high until it reaches about 350°F (175°C). (5 minutes)
  5. Carefully place cutlets into hot oil without overcrowding. Fry about 3-4 minutes per side until golden brown and internal temperature reaches 145°F (63°C). Flip gently with tongs. (8 minutes per batch)
  6. Transfer cutlets to a wire rack or paper towels to drain excess oil and let rest for a few minutes. (5 minutes)
  7. In a bowl, whisk together rice vinegar, sugar, soy sauce, sesame oil, and salt until sugar dissolves. Toss with shredded cabbage and carrot. Let sit at room temperature for 10-15 minutes. (5 minutes active, 15 minutes resting)
  8. Prepare steamed Japanese short-grain rice according to package instructions or in a rice cooker. (20 minutes)
  9. Slice tonkatsu into strips, plate over rice, and spoon tangy cabbage slaw alongside. Serve with tonkatsu sauce and lemon wedges if desired.

Notes

Keep oil temperature steady at 350°F (175°C) to avoid burning or greasy cutlets. Rest cutlets on a wire rack to prevent sogginess. Press panko firmly onto cutlets for maximum crunch. For gluten-free, substitute flour and panko with rice flour and gluten-free panko. Air fryer option: spray cutlets lightly with oil and air fry at 400°F (200°C) for 10-12 minutes, flipping halfway.

Nutrition

Keywords: tonkatsu, pork cutlet, crispy pork, Japanese recipe, cabbage slaw, fried pork, panko breadcrumbs, easy dinner

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