Japanese-Style Crisp Breaded Pork Cutlets (Tonkatsu)

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Appears in Cook's Illustrated January/February 2002

Tender cutlets in a crisp crust are a sure thing when you know the two keys to pan frying: enough oil and enough heat.

SERVES3

TIME40 minutes

WHY THIS RECIPE WORKS

In Japanese cuisine, fried pork cutlets called tonkatsu are popular. For our recipe, we were looking for well-seasoned pork cutlets with a crisp, golden, substantial breading. Pounding the pork loin chops to a ½-inch thickness offered some ...

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