Tonkatsu is the Japanese version of European-style breaded cutlets (such as schnitzel). It's so popular in Japan that it has become a part of the national cuisine known as yoshoku (Western cuisine that has been adopted into the Japanese repertoire). I make it a very classic way: pound marinated or brined pork cutlets, bread them with flour, egg, and Japanese bread crumbs, then deep fry them in a hot wok and serve with sauce, lemon, and some very turgid cabbage.

Here’s my NYT schnitzel recipe and article (paywall): https://www.nytimes.com/2021/03/08/di...

I don't take sponsorships or do promotions of any kind. The best way to support me if you like my work is to buy my books or join my Patreon.

You can get any of my books, The Food Lab, The Wok and Every Night is Pizza Night) wherever books are sold, or you can order signed and personalized copies to be shipped anywhere in the world from here: https://booklarder.com/search?q=kenji

Here's my Patreon, where you will find every new video published early and ad-free, typically with fully written step-by-step instructions:   / kenjilopezalt  

Here's an article I wrote about katsu, which explains some more of the science of brining and breading: https://www.seriouseats.com/tonkatsu-...