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    Dinner · Japanese

    Tonkatsu crispy pork cutlet

    Panko-coated pork loin fried until shatteringly crisp, served on shredded cabbage with a savoury-sweet tonkatsu sauce. A Japanese diner favourite that comes together quickly.

    Prep
    15 minutes
    Cook
    15 minutes
    Makes
    2 portions
    Difficulty
    Medium
    Tonkatsu crispy pork cutlet

    In one portion

    These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

    To see how one portion fits your day, work out your daily calories and protein.

    Calories
    510kcal
    Protein
    35g
    Carbs
    33g
    Fat
    25g

    Where the calories come from

    • Protein 28%
    • Carbs 27%
    • Fat 45%
    Fibre
    6.8 g
    Sugar
    13.5 g
    Salt
    1.04 g

    What it costs at Tesco

    Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

    £1.82a portion

    We base this on how much of each product the recipe uses. Half a pack costs half the price.

    We last updated these Tesco prices on .

    Ingredients

    Amounts for
    • 240g pork loin
    • 2 ¼ tbsp plain flour
    • 1 ¼ eggs, beaten
    • 30g panko breadcrumbs
    • 1 ¾ tsp vegetable oil, for the egg wash
    • 240g green cabbage, very finely shredded
    • 100g cucumber, thinly sliced
    • 2 ¾ tbsp tomato ketchup
    • 1 ¾ tbsp Worcestershire sauce
    • 1 ¼ tbsp sesame seeds, toasted

    Method

    1. Trim off any excess fat, then nick the connective tissue with a few small cuts, so the pork does not curl as it fries. Use a meat mallet to pound the pork loin gently to an even thickness.

    2. Sprinkle salt and pepper over both sides.

    3. Fill 3 shallow dishes: one with the panko breadcrumbs, one with the flour, and one with the egg beaten together with the oil.

    4. Dust the pork with flour, dip it in the egg, then press the panko on firmly. Before frying, let the crumbs set for 5 minutes.

    5. Fry the pork twice. When a deep pan of oil on the hob reaches 170°C, lower in the cutlet carefully and give it 1 minute on each side.

    6. Give it 4 minutes on a wire rack while the oil heats to 180°C. Put it back in the hotter oil for 30 seconds a side, until deep gold.

    7. Cut the cutlet into thick strips. Pile the cabbage on a plate with the cucumber tossed through it, then lay the strips on top. Scatter over the sesame seeds and serve the ketchup and Worcestershire sauce, stirred together, alongside as a quick tonkatsu sauce.

    Adapted from Just One Cookbook

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