Pork Cutlet



4 slices pork sirloin – 1/2 – 3/4 lb. each (about 1 inch thick)
1 egg – beaten
2 cups bread crumbs
1 cup flour
Peanut or canola oil for deep frying
1 lemon
Hot yellow mustard
Tonkatsu sauce or substitute.
Use your favorite steak sauce and mix with ketchup to sweeten. You can also mix in lemon juice, to add a touch of sourness.
A-1 or 76 steak sauce, or even Worcestershire sauce alone, goes well, too. Garnish.
Thin slices of cabbage or lettuce leaves.

To prepare cabbage slices:
Thin-slice 8 cabbage leaves and soak in cold water.
Drain well and use them as a garnish for the tonkatsu. 


Tenderize the meat and flatten to about 1/2 inch thick. Season the pork with salt and pepper. Coat the meat with flour and shake off the excess. Dip the meat into the egg, then the bread crumbs on a platter. Chill the meat in the freezer for 20 minutes or in the refrigerator for 2 hours. This chilling process gives the tonkatsu a crispy crust. Deep-fry (350F) until each side is light to medium golden brown. Drain the oil well and serve with the garnish. Slices of tomato will add some color.

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