(돈가스,  Japanese pork cutlet)

serves 3-4

 3/4 lb pork cutlet slices, 3/8" thick each, gently pounded

salt and pepper to season

8 slices of white bread, or 2C Panko crumbs

1/2C flour

3 eggs

Oil for frying

Tonkatsu sauce:

1/3C soy sauce

1/4C steak sauce, I use Heinz 57

1/2 apple, chopped

1/2 small onion, chopped

1/2 can of 8 oz canned crushed pineapple and their juice

1T Worcestershire sauce

3T brown sugar

2T corn syrup

Season the pork slices with salt and pepper, set aside.

Cut off the crusts of white bread slices. Place them in the food processor and pulse a few times to get the coarse crumbs. Transfer the crumbs into shallow bowl.

Beat eggs in the shallow bowl and pour some flour into a plate as well.

Coat the pork slices with flour, egg, and bread crumbs. Stack them together on a plate and cover them with plastic wrap. Chill them for at least 1 hr.

For frying, Heat oil over medium heat, about 170C. Test with a piece of bread crumbs to see if it bubbles up right away. Drop the pork slices and fry for 1-2 minutes each side. Transfer the meat on to wire rack. Fry again for the second time, only 30 seconds to 1- minutes on each side until they get nicely browned all over. Rest them on the rack.

Drizzle with Tokatsu sauce over and serve immediately.


For the sauce, combine all the ingredients in a sauce pan over medium heat. Boil and simmer over low heat for about 20 minutes until it gets thickened and syrupy. Strain the sauce in the strainer pressing with spoon to get all the juice. Discard the filling and keep the sauce in the fridge until ready to use. Makes about 1/2C