Japanese Pork Cutlet (Tonkatsu) With Curry

"Tonkatsu is traditionally prepared by pounding the cutlet thin and is what I reccomend for a juicy and tender as well as completely cooked cutlet. I always add freshly cracked salt to the tonkatsu while still hot and fresh out of the oil. It adds the perfect finishing touch."

"I used an air fryer instead of just deep frying it. I found the best temperature and time was 360 degrees Fahrenheit (180 degrees Celsius), 8 minutes per side."

"If you like cheese this tip is for you. I threw in some Parmesan with the Panko. Thank me later."

"If you put coconut milk into the curry after you let the curry mix mix in it makes it creamy and thick"

"Tried this and it came out great! A couple tips: I used 1.5 cups water and 1.5 cups chicken broth instead of all water. I also didn’t feel like deep frying the pork so I pan fried either side for about 5 minutes and then popped them in the oven for 10 minutes at 400"

"I used really thin pork chops. Messy to make but worth it. Needed salt, though. So after frying the first one and doing a taste test, I added some salt into the panko. I served it with rice and curry. So good!"

"Used about 3 tsps of curry powder and 1 tsp of garam masala instead of the paste. Also added some leftover flour from the pork for the sauce, to make it more thick in texture. Sauce tasted like Japanese curry from restaurants. :)"

"If your panko begins to burn and you want to use less oil, fry on medium and flip after 2 minutes. Keep the pan covered if you can, so the heat can help with cooking the pork while retaining the nice colouring and crunch of the panko!"

"This is a bit of a mess. I followed the cooking instructions and my meat was raw in the middle. The panko browns so quickly in oil that in order to cook the pork all the way through: they’ll burn. Try frying in oil and then finish them off in the oven in a baking rack. The shiso and cheese just gets lost. You can’t taste the mint at all with the curry."

"I skipped the cheese and stuffing the porkchop, and it still tasted great!"

"The curry can be bland to spice it up you may want to add some onion/garlic powder with some red peppers and Louisiana hour sauce"

"Make sure onion and potato are cut quite finely and make sure you really sauté them so it doesn’t end up being partially undercooked when the curry is done. I recommend you add garlic powder and onion powder to the sauce before it completely reduces."

"it is super gooood!"

"We made this recipe with a twist. First we used chicken breast instead of pork and then we included some yogurt to the curry mix. We like to add some toppings with our curry: I like banana and peanuts and my husband likes banana and raisins."

"Don’t bother with the cheese. I use thin chops and shallow fry. Delicious!!"

"Followed the recipe and it turned out great! Added some scotch bonnets so it had a bit more of a kick and seasoned the pork with paprika for more flavour."

"I would put less water in the Japanese curry to make it thicker"

"This was so good my whole family loves it and we also make this just keep the temperature on low when cooking the pork it’s a family favorite so good sadly no photos though but definitely would recommend!"

"Had to cook the pork in low heat so it can cook inside all the way."

"Tonkatsu is traditionally prepared by pounding the cutlet thin and is what I reccomend for a juicy and tender as well as completely cooked cutlet. I always add freshly cracked salt to the tonkatsu while still hot and fresh out of the oil. It adds the perfect finishing touch."