Tonkatsu with Slaw & Rice
Japanese panko-breaded pork cutlet, crisp and golden, served with shredded cabbage slaw and rice. A classic — the slaw is the traditional pairing.
- 650
- kcal
- 38g
- protein
- 60g
- carbs
- 28g
- fat
- 4g
- fiber
- 25 min
- time
Method
Prep the pork
Pat the pork loin steak dry, season with the salt & pepper, and snip any fat around the edge so it doesn't curl. Bash to an even thickness if needed.
Set up the coating
Three bowls: the plain flour, the egg, beaten, and the panko breadcrumbs. Coat the pork in flour, then egg, then press firmly into the panko all over.
Fry
Heat the oil, for frying (less if baking) in a pan over medium. Fry the cutlet 3-4 min each side until deep golden and cooked through. (Or oven-bake at 200°C ~18-20 min, or air-fry, for far less oil.)
7:00Rest & slice
Rest on kitchen paper a minute, then slice into strips.
Serve
Serve with the cooked rice, to serve, a pile of portion Kewpie slaw, to serve (see separate recipe), and a drizzle of tonkatsu sauce, to serve (optional) if using.
Notes
Around 650 kcal and 38g protein per serving when shallow-fried — higher than your usual mains because of the frying. Naturally lactose-free. LIGHTER OPTION — oven-bake (200°C, ~18-20 min, spray of oil) or air-fry instead of shallow-frying; toast the panko in a dry pan first for colour. This can cut 150-200 kcal off. Shredded cabbage slaw is the traditional tonkatsu pairing — your Kewpie slaw fits perfectly. Snip the fat rim and bash to even thickness so it cooks evenly and stays flat. Press the panko on firmly so it sticks; let the coated cutlet sit a minute before frying. Tonkatsu sauce is the classic condiment (a sweet-savoury brown sauce) — optional, adds a little sugar.