Tonkatsu (Japanese Breaded Pork Cutlets)
- ⏱ 35 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
Breaded cutlets are pounded, coated in flour, egg, and panko, fried until crisp, and served with traditional accompaniments.
Adapted from Serious Eats.
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This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Tonkatsu (Japanese ...
0/0
COOK 1COOK 2
1Mise en place
Prep 3 eggs: thoroughly beat
2Process milk bread
If using slices of fresh Japanese milk bread, using a...
Cut the trimmed bread lengthwise into 1...
3Plate and serve
+ 15 more steps in the app
Tonkatsu (Japanese ...
0/0
COOK 2COOK 1
1Mise en place
Prep 2 chicken breast halves: boneless, skinless
Prep green cabbage: finely shred
2Process milk bread
3Plate and serve
+ 15 more steps in the app
Ingredients
- 2 chicken breast halves (boneless, skinless)
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 1/2 cup Japanese-style panko bread crumbs
- 1 cup all-purpose flour
- 3 large eggs (thoroughly beaten)
- vegetable, canola, or peanut oil, to taste
- green cabbage, to taste (finely shredded)
- lemon wedges, to taste
- steamed white rice, to taste
- Japanese-style pickles, to taste
- tonkatsu sauce, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place BOTH
- Prep 2 chicken breast halves: boneless, skinless
- Prep green cabbage: finely shred
- Prep 3 eggs: thoroughly beat
2. Process milk bread COOK 2
- If using slices of fresh Japanese milk bread, using a sharp or serrated knife, trim the crust from the milk bread and discard the trimmings
- Cut the trimmed bread lengthwise into 1 1/2-inch-thick batons, In a food processor fitted with the grater attachment, process the bread into coarse flakes
3. Pound and season cutlets COOK 1
- In a heavy-duty zipper-lock bag, place the chicken breast halves, one at a time, and pound gently to 1/4-inch thickness using a meat pounder or the bottom of a heavy 8-inch skillet
- Season generously with salt and pepper
4. Heat the frying oil COOK 2
- In a large cast iron or stainless steel skillet, fill the skillet with 1/3 inch oil
- Heat over high heat until shimmering and just shy of smoking, about 350°F (175°C) on an instant-read thermometer
5. Bread the cutlets COOK 1
- In 3 wide, shallow bowls or high-rimmed plates, place the flour, beaten eggs, and panko, respectively, Working with one cutlet at a time, dredge in flour with your first hand, shaking off excess
- Transfer to the egg dish
- Turn the cutlet with your second hand to coat both sides
- Lift and allow excess egg to drain off
- Transfer to the breadcrumb mixture, With your first hand, scoop breadcrumbs on top of the cutlet, gently press, turning to ensure a good layer of crumbs on both sides
- Transfer the cutlet to a clean plate
🤝 Cook 2 hands over the eggs.
6. Fry the cutlets COOK 2
- Using tongs or your fingers, gently lower the cutlets into the hot fat, laying them down away from you to prevent hot fat from splashing toward you
- Fry, gently swirling the pan and rotating the cutlets for even browning, and adjusting the heat as necessary for a steady, vigorous bubble around 300 to 325°F (150 to 160°C), until the bottom side is set, about 1 1/2 minutes
- Flip the cutlets and fry until the other side is set, about 1 1/2 minutes longer
- Continue cooking, swirling frequently and flipping occasionally, until well browned on both sides, about 3 minutes longer
- Transfer to paper towels to drain and season with salt right away
🤝 Cook 1 hands over the breadcrumb mixture.
7. Plate and serve BOTH
- Slice the tonkatsu into thin strips and serve immediately with shredded cabbage, lemon wedges, white rice, Japanese pickles if desired, and tonkatsu sauce
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