In Japan there was no habit of eating pork just before 150 years ago, but since the introduction of "CUTLET", it has changed to suit the taste of Japanese people. The crispy batter and the texture of the tender meat are exquisite. The Tonkatsu set meal, which is eaten with cabbage and rice, has a wonderful nutritional balance. There are also many specialty restaurants.

20 Minutes
2 Servings



  1. For pork, make two or three cuts at the boundary between fat and lean of the meat with the cutting edge of a kitchen knife, cut the lines so that they do not warp when fried, and sprinkle salt and pepper on both sides of the meat.
  2. Sprinkle flour on both sides, get rid of excess flour, pass through the beaten egg, and cover with plenty of bread crumbs.
  3. Heat the frying oil to 170 ℃ and gently put the pork in.
  4. Leave it for a while, and if it feels crispy when you touch it with chopsticks, gently turn it over and fry it in golden brown.
  5. Put it on a plate, cut it for easy to eat, and sprinkle with 'BULL-DOG' VEGETABLE & FRUIT SAUCE (TONKATSU SAUCE).
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