Tonkatsu Japanese-Style Schnitzel

4.1 / 5 based on 44 Reviews

Updated: July 1, 2024
tonkatsu

Serving(s): 1

Ingredients

Pork 1 piece
Tonkatsu Sauce 2 tablespoon (tbsp)
Japanese Savoy Cabbage 2 Leaves
Flour * 100 g
Egg 1 piece
Water 2 tablespoon (tbsp)
Panko (Japanese bread crumbs) * 100 g
(Flavorless) Oil 500 ml
Soy sauce * 1 tsp (teaspoon)

Utensils

Sharp Knife * 1 piece
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Recipe Information

Vegetarian:
Vegan:
Lactose:
Gluten:
Calories: ≈313 Calories for 1 serving/s.
Difficulty: 2/3
Cuisine: What country does this dish come from?
Spiciness: Not Spicy Not Spicy Not Spicy Not Spicy
Category: Hauptgericht
Preparation time: 5 Min.
Cooking Time: 5 Min.
Total Time: 15 Min.
Keywords: Tonkatsu, Hauptgericht, japanischer Schnitzel
Original Characters: 豚カツ
No responsibility can be taken for this information

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The preparation:

  1. Take the pork cutlet and pat it dry with a kitchen towel/paper towel.

  2. Pound the cutlet vertically and horizontally with the blunt side of a knife. This will help to tenderize the meat. If you have a meat mallet/tenderizer, feel free to use that instead.

  3. Crack the egg and mix it with water.

  4. Fill three separate containers with flour, panko, and the egg mixture.

  5. Brush the cutlet with soy sauce and then dredge it in the flour, then the egg mixture, and finally the panko.

  6. Heat the oil and fry the cutlet for 3-4 minutes until it turns golden brown. In Japan, this is called kitsuneiro (fox color). Afterwards, drain it on kitchen paper to remove excess oil.

  7. Finally, slice the cabbage into very thin strips.

Table of contents:

    Summary

    Discover the delicious world of Tonkatsu, the Japanese-style schnitzel that makes for a perfect main dish. This site offers a mouthwatering insight into this culinary delight, featuring the signature豚カツ and its compatibility with other dishes like Katsudon. Explore an array of recipes and tips to master the art of preparing authentic Tonkatsu, making your dining experience truly unforgettable.

    Perfect with Katsudon!

    Katsudon
    Katsudon with German ingredients

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    Comments

    • Gast Logo Daniel - 30. June 2021 08:05

      When breading schnitzel, first coat it in flour, then in egg, and finally in panko. Otherwise, great.

      • RyuKoch Logo Ryusei von RyuKoch - 22. July 2021 16:32

        Hello Daniel, Thank you very much for your comment and your correct note. We will update the recipe accordingly. Have fun with our other recipes as well! Best regards, Ryusei

    • Gast Logo Arne - 05. October 2022 09:34

      Hello Ryusei, Last weekend I tried cooking some of your recipes. Very delicious, and I got it relatively well on the first try (Katsudon). I “Milchmädchen-style” quadrupled the recipe quantity, and probably had too much water in the egg, so the breading separated from the meat when I cut it. But that didn’t detract from the taste at all. Because I wanted a “full meal”, I made Yakisoba along with the Katsudon – both were very tasty and flavorful, just like in a restaurant. Thank you for the great recipes, I am now “Japanized” in my cooking – the advantages of this approach are obvious. Many greetings from the North.

      • RyuKoch Logo Ryusei von RyuKoch - 12. October 2022 03:23

        Hey Arne, I'm glad you liked the recipes so much! Have fun cooking other Japanese dishes. Best regards Ryusei

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