Japanese home cooking · Japan
Tonkatsu with Shredded Cabbage
Crispy breaded pork cutlet served with shredded cabbage, a classic Japanese home cooking dish.
40 minutes4 servings
Ingredients
Method
- Prepare pork cutlets by flattening with a meat mallet. Dredge in flour, dip in beaten egg, then coat with breadcrumbs.
- Heat oil in a pan. Fry cutlets until golden brown and cooked through. Drain on paper towels.
- In a bowl, mix shredded onion and cabbage with soy sauce and vinegar. Toss well.
- Serve hot with tonkatsu and a side of cabbage.
- For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.