Japanese Crumbed Pork ‘Tonkatsu’

This crunchy crumbed pork is what dreams are made of! Use Japanese-style
panko breadcrumbs for extra crunch and top it with tonkatsu barbecue sauce.
Add a special potato salad with the tang of quick-pickled carrot and cucumber
and you’ll have a meal to remember.

PREP TIME 15 minutes

COOK TIME 25 minutes

SERVES 4

Ingredients

4 x 150g (5.3 oz) boneless pork cutlets, loin fillets or neck steaks
1 cup plain flour
2 eggs, lightly whisked
2½ cups panko breadcrumbs*
vegetable oil for frying
Japanese tonkatsu sauce* (or any kind of barbecue sauce)
finely shredded cabbage, to serve
salt
chilli powder (optional)

Japanese-style potato salad:

3 potatoes (about 800g/1.7lb), peeled and cut into chunks
½ small cucumber, thinly sliced
¼ cup carrot strips or coarsely grated carrot
2 hard boiled eggs, roughly chopped
½ cup Japanese ‘Kewpie mayonnaise*
1 tsp white vinegar
1 tsp hot mustard
¼ cup sliced spring onion (scallions)

Steps

For the potato salad, place potatoes in a large pot and cover with water. Season water generously with salt. Place
over high heat and bring to the boil. Simmer for 10-15 minutes or until easily pierced with a knife. Drain potatoes
and transfer to a large bowl. Roughly mash the potatoes, leaving some small chunks.
While the potatoes are cooking, place the cucumber and carrot in a bowl and sprinkle with ½ teaspoon of salt.
Mix well and set aside for 10 minutes. Then gather the vegetables with your hands and gently squeeze and discard
any excess liquid. Add the vegetables and chopped eggs to the potatoes.

Mix together the mayonnaise, vinegar and mustard. Add the mixture to the potatoes and mix until well combined.
Set aside in the fridge until ready to serve.

To crumb the pork, cover the pork pieces with baking paper and use the bottom of saucepan or a meat mallet to
gently pound each piece to about 1½ cm (about ½ inch) thick. Season the pork generously on both sides with salt.
Place the flour, egg and breadcrumbs in three separate large bowls or trays. Dip each piece of pork into the flour,
then egg and then the breadcrumbs. Press the breadcrumbs into the pork to evenly cover each piece.

Pour about a 1cm (1/2 inch) depth of oil into a large non-stick frying pan. Place the pan over medium-high heat.
Cook the crumbed pork for 4 minutes each side or until golden and cooked through. Drain on a wire rack or on
kitchen paper.

Slice and serve with tonkatsu barbecue sauce, potato salad and shredded cabbage. Add chilli powder if desired.

Notes:

– Panko is a type of large, flaky breadcrumb that becomes super crispy when fried and is available at most major
supermarkets or any Asian grocer.

– Tonkatsu sauce is a Japanese-style barbecue sauce and is available in some major supermarkets or an Asian
grocer. Alternatively, substitute favourite barbecue sauce.

– Kewpie mayonnaise is a Japanese style of mayonnaise found in the Asian section of most supermarkets.
Alternatively, substitute favourite mayonnaise.