Pork Tonkatsu with Cabbage Salad and Rice

Crispy pan-fried pork cutlets, served with a tangy, savory Tonkatsu sauce, a refreshing shredded cabbage salad, and fluffy white rice for a complete and satisfying Japanese meal.

• Prep: 25 min
• Cook: 15 min
• Total: 40 min
• Servings: 2
• Cuisine: Japanese
• Difficulty: Medium

Dietary

• Dairy-Free
• Nut-Free
• High-Protein

Tags

• classic
• comfort food
• fry
• savory

Ingredients

• 0.5 pound pork cutlets (from tenderloin or thinly sliced boneless pork chops)
• 0.25 cup all-purpose flour
• 1 large egg (beaten)
• 1 cup Panko breadcrumbs
• 1 cup vegetable oil (for frying)
• 0.25 green cabbage (very thinly sliced or shredded)
• 0.5 carrot (shredded)
• 0.5 cup white rice
• 0.5 cup Tonkatsu sauce (for serving)

Instructions

1. Prepare the rice: Cook 0.5 cup white rice according to package directions. Set aside.
2. Prepare the pork: Pat the pork cutlets dry with paper towels. Lightly season both sides with salt and black pepper.
3. Set up a breading station: Place flour in a shallow dish, beaten egg in another, and Panko breadcrumbs in a third. Dredge each pork cutlet first in flour, shaking off excess, then dip in beaten egg, allowing excess to drip off, and finally coat generously with Panko breadcrumbs, pressing gently to adhere.
4. Prepare the cabbage salad: In a small bowl, combine the thinly sliced cabbage and shredded carrot. Toss gently and set aside.
5. Fry the tonkatsu: Heat vegetable oil in a large skillet or deep pan over medium-high heat. The oil should be hot enough (around 350-360°F or 175-180°C) to cause the breading to bubble immediately when the pork is added. Carefully place the breaded pork cutlets into the hot oil. Do not overcrowd the pan; cook in batches if necessary.
6. Cook each side for 3-4 minutes, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
7. Remove the cooked tonkatsu from the skillet and place on a wire rack set over paper towels to drain excess oil.
8. Assemble and serve: Slice the tonkatsu into 1-inch strips for easier eating. Serve immediately alongside the cooked white rice, a generous portion of the shredded cabbage and carrot salad, and Tonkatsu sauce for dipping.

Notes

If fresh pork cutlets are not available, thinly slice boneless pork chops or pork tenderloin into 0.5-inch thick pieces and pound them gently to an even thickness.

Nutrition (per serving)

• Calories: 831
• Protein: 43.2 g
• Carbohydrates: 94.3 g
• Fat: 30.5 g
• Fiber: 5.2 g
• Sodium: 1012 mg
• Saturated Fat: 4.4 g
• Sugar: 21.5 g
• Cholesterol: 178 mg