tonkatsu - breaded pork cutlet with sweet sauce
Print

Tonkatsu Breaded Pork Cutlet Recipe

A from scratch Japanese bulldog sauce with breaded pork cutlets over rice.
Course dinner
Cuisine Japanese
Keyword breaded pork cutlet, homemade bulldog sauce, katsudon, tonkatsu
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 4 servings
Calories 342kcal
Author Ashlee Marie

Ingredients

Pork Cutlet

  • 4 Pork chops
  • Oil vegetable or olive for frying
  • all-purpose flour
  • 2 eggs beaten
  • Japanese Panko bread crumbs

Tonkatsu Sauce

  • 1/2 C worcestershire sauce
  • 1/4 C granulated sugar
  • 1/4 C soy sauce
  • 1/4 C Ketchup
  • 1 Tbsp Dijon mustard
  • 1/4 tsp allspice

Instructions

Pork Cutlet

  • Heat a few inches of oil in a large saucepan on medium-high/high. When you add a drop of water it should bubble a lot.
  • Pound out the pork chop evenly, about double the width and half the thickness.
  • Dip both sides into flour and shake it off.
  • Then dip both sides in the beaten eggs, let the excess drip off.
  • Cover both sides completely in the Panko bread crumbs.
  • Then fry the pork cutlet in the hot oil, about 1-2 minutes on both sides. It should be golden and cooked through, if it's too dark turn the oil down.
  • Place on paper towels over newspaper to drain.
  • Slice and serve over warm rice

Tonkatsu sauce

  • In a saucepan cook the worcestershire sauce, sugar, soy sauce and ketchup.
  • bring to a simmer and cook until you've reduced the sauce by about 20%
  • add the mustard and allspice
  • remove from eat and let cool
  • serve right away or refrigerate for up to 5 weeks

Video

Nutrition

Calories: 342kcal | Carbohydrates: 24g | Protein: 33g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 171mg | Sodium: 1421mg | Potassium: 883mg | Fiber: 0g | Sugar: 19g | Vitamin A: 225IU | Vitamin C: 5.1mg | Calcium: 61mg | Iron: 3.3mg