importfood logo
ImportFood Authentic Thai Recipes
with links to our Thai supermarket



Serve with a dish of Bull-Dog Tonkatsu Sauce on the side for dipping. Accompany with jasmine rice.


For 4 Person(s)


Buy ingredients for this Recipe

Method for Tonkatsu

Take off the excess water from the pork with paper towel, and make a few slits in the cutlet or chop edges to prevent them curling when cooked. Sprinkle both sides of the pork cutlets with salt and pepper and dredge with flour, shaking off any excess. Dip in the beaten egg, then coat in panko bread crumbs. Heat oil in a wok or a deep-fryer to 350F. Gently slide in the pork cutlets, 1 or 2 at a time, and deep-fry 5 to 7 minutes until golden brown or cooked throughly, turning once or twice. Drain on paper towels. In between each batch, clean the oil with a mesh ladle or slotted spoon. When all the cutlets have been cooked, place them on a cutting board and cut each one crosswise into 1-inch strips. Arrange the cutlets on individual plates and garnish with very finely shredded cabbage and lemon wedges.


Overall Rating (1)

5 out of 5 stars
Add comment

People in this conversation

  • Claire

    Rated 5 out of 5 stars

    Better than restaurant


Contact Us

Phone: 888-618-8424
You can email us at

Our mailing address

7544 W Lemhi St, #11
Boise, ID 83709 

Thai Recipe Newsletter

Sign up to receive our FREE Thai recipe newsletter (monthly).