Recipe: Tonkatsu (Japanese pork cutlet)

Dear Offspring,

Dinners are infinitely simpler when Daddy works late in the office. But here’s a thought: Why can’t dinners be simple when Daddy is with us?

Love from Mom

Tonkatsu (Japanese Pork Cutlet)

4 boneless pork chops

Salt & pepper

Mixture of flour, potato starch and rice flour

1 egg

Panko bread crumbs

Vegetable oil


Using a meat mallet, pound the pork chops until they are flat and the same width. Season with salt and pepper. 

In a wide frying pan, heat about 1/2 inch of oil. Dredge the pork cutlets in the flour mixture, then the egg, then the Panko. Make sure to coat each side thoroughly at every step.

Fry in the hot oil, turning over when one side has browned slightly. It doesn’t take long. 

Slice into thick sections and serve on a bed of Romaine lettuce dressed with a few drops of lemon olive oil. 

Served here with fresh soba noodles. This is the sauce I used for the noodles – it has less sodium than most other brands:


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