Fried Pork Cutlet with Curry Rice (55 Minutes)

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A hearty plate that marries crispy, juicy fried pork cutlet with the warmth of Japanese curry rice – this recipe is comfort food at its finest. The golden-brown Tonkatsu complemented by the rich curry infused with sweet potato, carrots, and onions makes for a delightful contrast of textures and flavors. Whether it’s a special dinner or just a treat for yourself, this dish promises satisfaction with every bite.

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 4 boneless pork chops
  • Salt and pepper, to taste
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 2 cups panko breadcrumbs
  • Vegetable oil, for frying
  • 1 box Japanese curry roux (e.g., Golden Curry or Vermont Curry)
  • 2 cups water
  • 1 large onion, chopped
  • 1 sweet potato, peeled and diced
  • 2 carrots, peeled and sliced
  • Cooked white rice, for serving

Instructions

  1. Prep the Pork (10 minutes): Lightly season the pork chops with salt and pepper. Dredge each chop in the flour, shaking off the excess, then dip in the beaten eggs, and finally coat with the panko breadcrumbs, pressing the crumbs onto the pork to adhere.
  2. Fry the Pork Cutlet (15 minutes): In a large skillet, heat about 1-inch of vegetable oil over medium-high heat. Once hot, add the pork cutlets in batches, frying until golden brown and cooked through, about 4-5 minutes per side. Place on paper towels to drain excess oil.
  3. Prepare the Curry (25 minutes): In a separate pot, heat a little oil and sauté the onions until translucent. Add the carrots and sweet potato and continue to cook until slightly softened. Pour in the water and bring to a boil. Reduce the heat to low and add the curry roux cubes, stirring until fully dissolved. Let the curry simmer until the vegetables are tender and the sauce has thickened.
  4. Serve (5 minutes): Scoop a portion of white rice onto half of a plate, place the fried pork cutlet next to the rice. Ladle the curry next to it or on top of the pork if desired. Optionally, you can slice the pork cutlet for easier eating.

Notes

Tonkatsu is often served with a side of finely shredded cabbage, which can provide a refreshing counterpoint to the richness of the dish. If you like some heat, consider adding a touch of grated ginger or garlic to the curry. Pickled ginger or Tonkatsu sauce (available at Asian grocery stores) can also complement the dish. If you’re not in the mood for rice, you can serve the Tonkatsu with udon noodles as an alternative. And always remember, a bowl of miso soup can be the perfect starter to this meal.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 650
  • Sugar: 7g
  • Sodium: 1100mg
  • Fat: 25g
  • Carbohydrates: 75g
  • Fiber: 5g
  • Protein: 30g
  • Cholesterol: 140mg

Pair this with...

Miso Soup

For this simple delight, you’ll need 4 cups of dashi (a type of Japanese stock) or water, 3 tablespoons of miso paste (white or red, based on your preference), a bunch of chopped green onions, and some silken tofu, cut into cubes. Optional but delicious: a handful of wakame (dried seaweed) – it adds depth! First, warm your dashi or water in a pot. In a separate bowl, mix miso paste with a bit of the warm liquid till smooth. Add this mix back into the pot. Toss in tofu, wakame, and heat gently – don't boil, as this kills the miso's goodness! Once hot, pour into bowls, sprinkle green onions, and slurp away.

Miso Ginger Salad

Start by preparing a mix of your favorite salad greens; think romaine, iceberg lettuce, or baby greens. Toss in sliced radishes, shredded carrots, and sliced cucumbers for that refreshing crunch. For the dressing, whisk together white miso paste, freshly grated ginger, a dash of soy sauce, a bit of rice vinegar, and some sesame oil. If you like a touch of sweetness, a drizzle of honey or agave nectar will do the trick. Blend until smooth, adjusting the consistency with a little water if needed. Drizzle this punchy dressing over your greens and give it a good toss. Garnish with sliced green onions and a sprinkle of toasted sesame seeds if desired.

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

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