Tonkatsu
Japanese style fried pork cutlet served with a cabbage salad and sauce.
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- •.5 head Green cabbageThinly sliced
- •1 piece GingerMicro grated
- •1 clove GarlicMicro grated
- •.5 CarrotMicro grated
- •.25 lemon Lemon zest
- •20 g Qp mayo
- •5 g Sriracha
- •5 g Rice wine vinegar
- •5 g Soy sauce
- •10 cranks Black pepper
- •2 Boneless pork chopsTenderized and flattened
- •SaltTo taste
- •2 inches Peanut oilFor deep frying
- •50 g Flour
- •25 g Corn starch
- •50 g Panko bread crumbs
- •2 EggsBeaten
- 1
Thinly slice the cabbage using a mandolin or sharp knife.
5 min
- 2
Micro grate ginger, garlic, and carrot into a bowl.
3 min
- 3
Add lemon zest, qp mayo, sriracha, rice wine vinegar, soy sauce, and black pepper to the bowl. Mix well.
4 min
- 4
Tenderize and flatten the pork chops to about 3/4 inch thick.
5 min
- 5
Set a wok on medium low heat and add peanut oil for deep frying.
3 min
- 6
Set up breading station with flour and corn starch in one tray, panko in another, and beaten eggs in the third.
3 min
- 7
Coat pork chops in flour mixture, then eggs, then panko.
5 min
- 8
Fry pork chops in oil at 325-350°F for 7-9 minutes until golden brown.
9 min
- 9
Remove pork chops, place on paper towel over wire rack, and sprinkle with salt.
3 min
- 10
Serve sliced pork with cabbage salad and sauce.
3 min
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