Japanese Pork Cutlet (Tonkatsu) With Curry

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Here is what you’ll need

!Japanese Pork Cutlet (Tonkatsu) With Curry
Serves 4

Pork Cutlet
4 pork chops, boneless
Salt, to taste
Pepper, to taste
4 shiso leaves
4 slices mozzarella
½ cup flour
3 eggs
3 cups panko bread crumbs
Oil, for frying

Japanese Curry
1 tablespoon oil
½ onion, sliced
2 medium potatoes, cubed
1 medium carrots, diced
3 cups water
⅓ cup Japanese curry paste
4 cups cooked white rice

Season the pork chops on both sides with salt and pepper.
Cut a large slit through the side of the pork chops.
Place a slice of mozzarella on top of a shiso leaf, then fold it in half.
Place the cheese in the pocket of the pork chop.
Repeat with the remaining pork chops.
Dredge the pork in the flour, shaking off excess.
Dip the pork in the egg, then roll evenly in the bread crumbs then back into the egg, then back into the bread crumbs.
Repeat with the other pork chops.
Heat oil over medium-high heat until about 360°F/183˚C.
Fry the pork chops one at a time until golden brown, then drain on a paper towel.
Sauté the onions until translucent, then add the potatoes and carrots. Cook for about 1 minute, then add the water, bringing to a boil.
Lower the heat and simmer for about 10 minutes.
Add the curry paste, then stir until dissolved.
Cook for another 10 minutes on low heat, then set aside.
Slice the pork cutlets into ½-inch slices.
To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork.


豚ロース肉 4枚
塩・コショウ 適量
しそ 4枚
小麦粉 1/2カップ
卵 3個
パン粉 3カップ
揚げ油 適量

サラダ油 大さじ1
玉ねぎ 1/2個 薄切り
ジャガイモ 中2個 角切り
人参 中1個 角切り
水 3カップ
カレールー 90g
ご飯 4杯


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  1. Katsu kare and katsudon are two different thing. Smh do your research (( this is for those who kept mentioning yuri on ice since yuri like katsudon and not katsu-kare.))

  2. how is it a recipe if you just make pre made curry, show what spices go into it, so many of tasty’s dishes atm are just assembling things, show us how they’re actually made???

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