The deep-fried Pork Cutlet coated with Panko Breadcrumbs is called ‘Tonkatsu’ in Japanese. It is often served with shredded cabbage as a dish, but ‘Tonkatsu’ is also used for various dishes and cooking. It is normally deep-fried but can be oven-baked for health benefits.


4 Servings


4 Pork Steaks *500 to 600g
Salt and Pepper as required
Plain Flour as required
1 Egg
Panko Breadcrumbs as required
Oil for frying

  1. Sprinkle some Salt and Pepper over the Pork and coat with Flour.
  2. Then dip them in beaten Egg and finally coat with Panko Breadcrumbs.
  3. Heat Oil to 170C and fry until cooked through and golden, place on a rack and drain the oil.