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Crispy Tonkatsu

Tonkatsu = "ton" (pork) + "katsu" (cutlet). This crispy motherfucker is the best curry topper in the game (or great on a sandwich).



4× 100g cutlets


About 30 minutes total (15 minutes active)


400gpork loin200gAP flour3eggs1Lneutral oil1cpanko


1Prep pork
400gpork loin

Cut pork loin crosswise into halves, and then into halves again so you have four 100g pieces.

Place each piece between 2 layers of plastic wrap or inside a plastic bag and pound out until about 1/8" (3mm) thick with a tenderizer or rolling pin.

2Frying setup
200gAP flour100gpanko3eggs1Lneutral oil

Pour AP flour onto one of your plates and panko onto the other.

Whisk together eggs in the mixing bowl.

Preheat oil to 350°F/180°C in a high-walled pan.


Coat pork — one piece at a time — in flour, then egg, then panko. Then place it directly into the hot oil.

Flip repeatedly until evenly golden-brown.

Remove to a paper towel or drying rack to drain off the oil.

Sprinkle with salt while still hot.