Japanese pork cutlet (Tonkatsu) from JapanEasy: Classic and Modern Japanese Recipes to (Actually) Cook at Home (page 120) by Tim Anderson

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Japanese potato salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute raisins for dates.

  • Foodycat on March 01, 2021

    I didn't follow the recipe exactly - I had thin, boneless loin steaks and Iberico loin medallions - but I took his advice on pre-seasoning the meat and the cooking time and temperature and it was extremely successful. I used bought Bulldog sauce.

  • Frenchfoodie on February 08, 2020

    Not exactly a recipe, just a (perfectly fine) breaded pork cutlet. Nice served with the tonkatsu from the same book.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.