Crispy Pork Cutlets With Tangy Tonkatsu Sauce

Tender pork loin pounded thin, breaded in panko, and fried until the crust shatters at first bite. The tonkatsu sauce is sweet, tangy, and slightly fruity, with a depth that comes from Worcestershire and ketchup reduced together. Serve this over shredded cabbage with steamed rice and you've got the kind of meal that makes you stop talking mid-bite. The cutlets stay crisp even as the sauce pools underneath, and the cabbage adds a cool, clean crunch that cuts through the richness.

Ingredients

  • 4 (about 6 oz each, ¾ inch thick) boneless pork loin chops
  • 1 tsp kosher salt
  • ½ tsp black pepper, freshly ground
  • ¾ cup all-purpose flour
  • 2 large eggs
  • 2 cups panko breadcrumbs
  • 1 cup neutral oil
  • ½ cup ketchup
  • 3 tbsp Worcestershire sauce
  • 2 tbsp soy sauce
  • 2 tbsp granulated sugar
  • 1 tbsp rice vinegar
  • ½ small head green cabbage
  • for serving cooked white rice
  • for serving lemon wedges, optional

Instructions

  1. Place 4 boneless pork loin chops (6 oz/170 g each) on a cutting board. Cover with plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound each chop to an even ½ inch (1.25 cm) thickness. The goal is uniform thickness so they cook evenly.
  2. Season both sides of the pounded pork with 1 tsp kosher salt (5 g) and ½ tsp black pepper (2 g). Pat the seasoning in gently.
  3. Set up your breading station using three shallow bowls. In the first bowl, add ¾ cup all-purpose flour (90 g). In the second bowl, crack 2 large eggs and beat them lightly with a fork. In the third bowl, pour 2 cups panko breadcrumbs (120 g).
  4. Dredge one pork chop in the flour, coating both sides and shaking off excess. Dip it into the beaten eggs, letting extra drip off. Press it into the panko, turning to coat both sides evenly and pressing gently so the crumbs stick. Set the breaded chop on a plate. Repeat with the remaining three chops.
  5. In a small saucepan over medium heat, combine ½ cup ketchup (120 ml), 3 tbsp Worcestershire sauce (45 ml), 2 tbsp soy sauce (30 ml), 2 tbsp granulated sugar (25 g), and 1 tbsp rice vinegar (15 ml). Whisk together and bring to a gentle simmer. Let it bubble for 3 minutes, whisking occasionally, until it thickens slightly and the sugar dissolves. Remove from heat and set aside.
  6. While the sauce simmers, finely shred ½ small head green cabbage. Slice it as thin as you can manage, aiming for delicate ribbons. Set aside in a bowl.
  7. Pour 1 cup neutral oil (240 ml) into a large heavy-bottomed skillet or cast-iron pan. Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of panko into the oil; it should sizzle vigorously and turn golden in about 20 seconds.
  8. Carefully lower 2 breaded pork chops into the hot oil, making sure not to crowd the pan. Fry for 3 to 4 minutes on the first side without moving them, until the underside is deep golden brown and crisp. Flip with tongs and fry for another 3 to 4 minutes on the second side. The internal temperature should hit 145°F (63°C) and the crust should be craggy and bronze all over.
  9. Transfer the fried cutlets to a wire rack set over a baking sheet. Let them rest while you fry the remaining 2 chops using the same method.
  10. Once all four cutlets are done and resting on the rack, slice each one crosswise into ¾-inch (2 cm) strips. This makes them easier to eat with chopsticks or a fork.
  11. To serve, place a pile of shredded cabbage on each plate. Fan out the sliced pork cutlet on top of the cabbage. Drizzle generously with the tonkatsu sauce. Serve with cooked white rice and lemon wedges on the side if you like a citrus hit.