Delicious Crispy Deep-Fried Pork Filet Cutlets

Delicious Crispy Deep-Fried Pork Filet Cutlets

The most important thing about deep-frying crispy pork filets is the temperature. Since they fry easier than regular tonkatsu, I recommend them for anyone who isn't a fan of deep-frying.

Ingredients: 2 - 3 servings

Pork filet
300 g
as needed
Oil for deep frying
as needed
Salt and pepper
to taste
Cake flour
as needed
Tomatoes to serve on the side
as needed
Japanese mustard
to taste
Japanese Worcestershire-style sauce
to taste


1. Cut the pork filets to a thickness of about 1.5 cm and then gently pound with a meat pounder. Season with salt and pepper.
2. Cut the cabbage into thin strips and soak in water. Drain the water and set aside. Arrange the cabbage on a plate along with the tomato, mustard, etc.
3. Dip the pork in the flour, then the egg, and lastly coat with the panko. Deep-fry in 170℃ until golden brown (about 3 minutes).
4. Place on the plate. Garnish with Japanese mustard.
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Story Behind this Recipe

This is a standard recipe in our home.