Ingredients

   
4 pork loin chops, bone removed, about 2.5cm thick
120g plain flour
5 eggs, beaten
180g panko breadcrumbs
  Canola oil, for deep frying

Quick Tonkatsu Sauce

   
120g tomato sauce (ketchup)
30g Worcestershire sauce
15g soy sauce
2g English mustard

To Serve

   
  Cooked rice
  Hot English mustard
  Finely shredded cabbage
  Sliced cucumber
  Sliced tomato
  Lemon wedges
  Japanese pickles (such as takuan)
  Miso soup

Steps

  1. Set up a breading station: flour, beaten eggs, and panko in three separate trays.

  2. Dredge each pork chop in flour, shaking off excess. Dip in egg, then press firmly into panko, coating evenly on all sides.

  3. Heat oil to 350°F in a deep pot. Fry cutlets until golden and cooked through. Listen for when the meat starts to release its juices (the oil will become very active) and remove immediately.

  4. Rest on a wire rack for 1–2 minutes. Slice crosswise and serve with rice, shredded cabbage, tonkatsu sauce, and accompaniments.

  5. For the quick sauce: combine ketchup, Worcestershire, soy sauce, and mustard.

Notes

  • Pre-made tonkatsu sauces from Japanese groceries are excellent. The quick version here is a fallback.
  • Don’t overcook — remove as soon as the oil sounds very active (juices releasing).
  • Serve with plenty of shredded cabbage. It’s not a garnish — it’s part of the dish.