Tonkatsu — Print Recipe — The Culinary Codex

A Japanese breaded and deep-fried cutlet served with shredded cabbage, rice, and a tangy tonkatsu sauce. This Meiji-era yoshoku dish bridges Western and Japanese culinary traditions.

Ingredients

2 chicken breast cutlets, about 200g each
100g all-purpose flour
2 large eggs, beaten
200g panko breadcrumbs
Vegetable oil for deep frying
1/4 head cabbage, finely shredded
4 tablespoons tonkatsu sauce
1 teaspoon salt
1/2 teaspoon black pepper
2 cups steamed Japanese rice

Instructions

1 Pound the chicken cutlets to an even thickness of about one centimeter using a meat mallet, then season both sides with salt and pepper.
2 Set up a breading station with three shallow dishes containing the flour, beaten eggs, and panko breadcrumbs arranged in order for easy coating.
3 Dredge each cutlet in flour, dip in egg, and press firmly into the panko breadcrumbs, ensuring an even and thick coating that will create maximum crispiness.
4 Heat vegetable oil to 170 degrees Celsius in a deep pot and fry each cutlet for six to seven minutes, turning once, until the coating is deep golden brown and the meat is cooked through.
5 Let the cutlets rest on a wire rack for two minutes, then slice into thick strips and serve over shredded cabbage with steamed rice and a generous drizzle of tonkatsu sauce.

Did You Know?

The word katsu sounds like the Japanese verb for "to win," so tonkatsu is a popular good-luck meal eaten by students before exams and athletes before competitions.