Tonkatsu is a western-influenced Japanese dish that most would consider as comfort food. Similar to German wiener schnitzel, it is merely fried pork cutlets with a crumb coating. Tonkatsu is traditionally served over thinly sliced green cabbage with a side of hot yellow mustard and tonkatsu sauce, a fruit and vegetable based sauce (similar to a thickened and sweet Worcestershire sauce). Home-frying might be daunting, but I assure you that this recipe is not. Crank up your vent, prepare a few extra dishes for the dredging process, and make sure you have a handful of paper towels available. My mom makes this at home when she is feeding a group of people – it is inexpensive, delicious and easy. She will send leftovers home with me, which we will rewarm in the oven, (or just eat cold,) and it’s one of the dishes that initially inspired me to share meals with the people I care about.
Notes: The three-step dredging process is crucial for this recipe and type of frying. Your diligence will result in tremendously flavorful and moist fried pork cutlets. This is a messy process, but it yields great results. If you don’t like your fingers to get sticky, you can use tongs to grasp the pork while you coat the chops. BUT! Cooking is supposed to be a little messy and not to mention, you have more control when you use your hands. You can also substitute chicken (skinless, boneless, filleted thigh meat) for the pork, which will give you chicken katsu. I prefer a shallow fry for this dish because it’s easier to clean up and just as effective as deep frying. The pork is thin and cooks quickly, so deep frying is not necessary to save time in this instance. If you happen to have any leftover tonkatsu, have your hand at Katsudon: an incredible remix of an already delicious dish.