Though not widely known throughout the U.S., this Japanese favorite is considered "western food" and incorporates so many unique flavors and textures. Marc Matsumoto of NoRecipes shares this recipe in a full post on the Fresh Tastes blog.
1 egg, whisked until the white and yolk are combined in a shallow bowl
1 cup panko, in a shallow bowl
vegetable oil for frying
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
Directions
Generously salt and pepper the pork cutlets. Dust every surface of each cutlet with a light coating of flour; discard any remaining flour. The flour combined with the egg helps the breadcrumbs stick, so be sure you don’t miss any spots.
Dip a cutlet in the egg mixture, again ensuring that every surface is coated. Place the cutlet on the panko and scoop some of the panko on top. Gently press the crumbs into the pork. Flip the pork over and make sure you have an even coating of panko. Repeat with the rest of the cutlets.
Fill a heavy bottomed pot with about 1” of oil and heat over medium high heat to 360 degrees F. Line a wire rack with a double layer of paper towels.
When the oil is a hot, fry one or two cutlets at a time (depending on the size of your pot) until the coating is golden brown and the pork is cooked though. If you use a thicker piece of pork, you may want to use a thermometer to check for doneness (it should read at least 145 degrees F). Place the fried cutlets on the paper towel lined rack to drain.
To make the Tonkatsu sauce, whisk together the ketchup and Worcestershire sauce in a small bowl. Serve the Tonkatsu with the sauce and hot mustard.
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