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Pork Cutlet (Tonkatsu) with Japanese Curry

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Ingredients

Adjust Servings:
4 sliced pork
salt
pepper
60 g flour
3 egg
250 g breadcrumbs
some vegetable oil for deep frying
4 cups cooked white rice
sauce
1 Tbsp butter
1 small sliced onion
150 g potatoes cubed
80 g carrots diced
1 celery stalks diced
800 ml water
100 g Japanese curry paste

Pork Cutlet (Tonkatsu) with Japanese Curry

Cuisine:
  • 60 mins
  • Serves 4
  • Easy

Ingredients

  • sauce

Directions

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tonkatsu, pork, cutlet, curry, sauce, Japan, Japanese, dish, food, comfort, delicious, rice, steamed, fried, crunchy, crisp, hearty, dish

Tonkatsu

or breaded pork cutlet with curry sauce is a popular dish in Japan. What makes this comfort food different than the other curries is that the meat is coated in breadcrumbs and fried before having a delicate curry sauce slathered all over it. This is one of my favorite curry dish, it is satisfying that will make you beg for more.

 

 

Note:

  • For this recipe, you can also improve the meat texture by pounding it first, making it extra tender. You can use a back of your knife to pound.
  • Pork cutlet is a perfect pairing for the Japanese curry sauce, but you can substitute chicken instead.

 

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Steps

1
Done
10 mins

sauce

Sauté the onions until translucent with a Tablespoon of butter. Add the carrots, celery, potatoes. Stir for about a minute. Pour the water and bring to a boil. Lower the heat and simmer for about 8-10 minutes or until the vegetables are tender.

2
Done
10 mins

sauce

Add the curry paste, then stir until dissolved. Cook for another 10 minutes on low heat, then set aside.

3
Done

Pound the pork cutlets with meat pounder or use a back of your knife.
Season the cutlets on both sides with salt and pepper.

4
Done

Dredge the pork cutlets in the flour and shake off any excess.
Dip the pork into beaten egg, then coat evenly in the breadcrumbs.

5
Done

Heat the vegetable oil over medium-high heat until about 180°C.
Fry the cutlets one at a time until golden brown, then drain on a paper towel.
Slice the pork cutlets into 1-cm slices.

6
Done

Serve the pork cutlet slices over the steamed white rice, then pour a generous of curry sauce over the pork.

Stephanie

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4 Comments Hide Comments

My fiance and I love this and eat it weekly. Such a good combo and you can never have enough tonkatsu!

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