Tonkatsu with Fresh Panko and Cabbage

Ingredients

• 4 boneless pork loin chops (About 1 inch thick; pork tenderloin may also be used. Trimmed of excess fat.)
• 1 tsp kosher salt (For dry-brining the pork)
• 8 oz Japanese milk bread or hearty white sandwich bread (Remove crusts; freeze while wrapped or sealed so the bread does not dry out.)
• 0.5 cup all-purpose flour (For dredging)
• 2 large eggs (Beaten for the egg wash)
• 6 cup neutral frying oil (Such as grapeseed, canola, or vegetable oil; use enough for a deep skillet or Dutch oven. Some oil will remain after frying.)
• 1 lb green cabbage (Thinly sliced, for serving)
• 0.75 cup tonkatsu sauce (For serving)
• 1 lemon wedges (For serving, optional)

Steps

1. 1

   Pat the pork dry. Season both sides evenly with the kosher salt, place the cutlets on a rack or plate, cover, and refrigerate for several hours to dry-brine. If using thick loin chops, gently pound them to an even thickness without tearing the meat.

2. 2

   Remove the crusts from the bread, wrap the bread airtight, and freeze it until firm, at least 1 hour. Do not freeze the bread uncovered, because moisture loss will make the crumbs too dry.

3. 3

   Working in small batches, fill a food processor no more than one-quarter full with the frozen bread. Pulse until the bread becomes coarse, fluffy crumbs. Repeat with the remaining bread; do not process it into a fine powder.

4. 4

   Spread the fresh panko on a tray and allow it to thaw slightly while you prepare the pork. Set up three shallow dishes: one with the flour, one with the beaten eggs, and one with the fresh panko.

5. 5

   Pat the dry-brined pork dry again. Dredge each cutlet in flour, turning to coat all surfaces, and shake off the excess.

6. 6

   Dip each floured cutlet into the beaten egg, turning so the egg covers it completely. Let excess egg drip back into the dish.

7. 7

   Press each cutlet into the fresh panko, turning and gently pressing the crumbs onto every surface. Set the breaded cutlets aside for several minutes so the coating adheres.

8. 8

   Pour the oil into a heavy Dutch oven or deep skillet and heat it to about 350°F (175°C). Use enough oil for the cutlets to float freely without touching the bottom.

9. 9

   Add the breaded cutlets without crowding the pan. Fry, turning once or twice, until the coating is evenly golden and crisp and the pork reaches 145°F (63°C) in the center, about 4 to 6 minutes total depending on thickness.

10. 10

    Transfer the tonkatsu to a wire rack set over a tray to drain. Between batches, skim floating panko from the oil so it does not scorch; adjust the heat to keep the oil near 350°F.

11. 11

    Slice the cutlets into strips. Arrange them with the thinly sliced cabbage, spoon or drizzle tonkatsu sauce over the pork or serve it alongside, and add lemon wedges if desired.

Notes

The complete ingredient list and detailed method were not visible in the supplied page excerpt because the recipe is membership-restricted; quantities are reconstructed estimates. Milk Street specifically emphasizes fresh panko, dry-brining the pork, thinly sliced cabbage, and tonkatsu sauce. The frying oil may be strained and reused if all browned crumbs are removed. Serve immediately for the crispest coating.

Nutrition per serving

• main
• Japanese
• fried
• crispy
• pork
• family-friendly
• high-protein