Step 1

If there is connecting tissue separating red meat and a band of fat, cut the tissue every 2-3cm (1”). This will prevent the meat from curling when cooked. Lightly pound the pork to tenderise.

Step 2

Sprinkle with salt and pepper on both sides of meat.

Step 3

Coat the meat with flour, egg, then breadcrumbs.

Step 4

Heat oil to 170C (338F) (note and fry the meat for 2 minutes. Turnover and fry further 1.5 - 2 minutes (note until it becomes golden brown.

Step 5

Turn over again and fry for about 1 minute until deep golden brown, then put aside on kitchen paper.

Step 6

Cut each tonkatsu into 2cm (¾") wide strips.

Step 7

If you are making tonkatsu for katsu-don, go to Katsu-don instructions.

Step 8

Serve with shredded cabbage and Bulldog tonkatsu sauce.