Japanese pork cutlet, or Tonkatsu, is one of the simplest meals you can make at home. Every bite is perfectly crunchy on the outside and juicy on the inside with the added flavor from Tonkatsu Sauce!

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INGREDIENTS

2 boneless pork loin chops (½ inch thick) (thickness: 1-1.3 cm, about ½ inch; weight: 100 g, 3.5 oz each piece)
½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
⅛ tsp freshly ground black pepper
3 cups (720 ml) neutral-flavored oil (vegetable, rice bran, canola, etc) (for deep frying)

For Tonkatsu Breading
2 Tbsp all-purpose flour (plain flour)
1 large egg (50 g w/o shell)
½ Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc) (for egg)
½ cup (30 g) panko (Japanese breadcrumbs) (If you are in Japan, get nama panko (生パン粉). You may need more panko depending on the brand)

For Serving
¼ cabbage (optional; tonkatsu is typically served with shredded cabbage)
1 Persian/Japanese cucumber
2 Tbsp Japanese sesame dressing (for my homemade recipe, click here)

For Sesame Tonkatsu Sauce
1 Tbsp toasted white sesame seeds (optional)
1 Tbsp toasted black sesame seeds (optional)
4 Tbsp tonkatsu sauce (for drizzling over tonkatsu; for my homemade recipe, click here)

INSTRUCTIONS with step-by-step pics ▶ https://www.justonecookbook.com/tonkatsu/

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How To Make Tonkatsu (Recipe) とんかつレシピ (作り方)