Justine Schofield’s Otway Pork – Tonkatsu



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Serves 4


Prep: 15 mins


Cooking: 15 mins


  • Vegetable oil, for frying  
  • 50g plain flour
  • 2 eggs
  • 100g panko breadcrumbs
  • 4 Otway Pork loin cutlets (about 150-200g each), flattened slightly with a meat mallet or rolling pin
  • Bulldog Japanese Tonkatsu sauce (or any barbeque sauce of your liking)
  • 1/4 white cabbage, finely shredded


Step 1
Place the flour in a shallow bowl. In another, the lightly beaten eggs with a pinch of salt and a splash of water. In a third bowl, the breadcrumbs.

Step 2
Lightly flour each pork cutlet. Dip it into the egg wash, drain slightly and then coat in the breadcrumbs, pressing the crumbs firmly onto the meat.

Step 3
Heat a large frying pan over medium–high heat and add enough oil to shallow-fry. Fry the crumbed pork cutlets in batches for 2 minutes on each side until golden brown. Drain on a tray lined with a rack.

Step 4
Slice and serve with cabbage and tonkatsu sauce.

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