File:"Amai-Yuwaku"_Special_Loin_Pork_Cutlet1.jpg · Wikimedia Commons · See Wikimedia Commons
tonkatsu
Sign in to saveis a type of Japanese cutlet (カツレツ, katsuretsu) made from pork. Slices of pork loin or fillet are coated with panko (bread crumbs) and then deep-fried in oil.
Key facts
- Food.name
- Tonkatsu
- Food.image
- "Amai-Yuwaku" Special Loin Pork Cutlet1.jpg
- Food.image_size
- 300px
- Food.caption
- Tonkatsu, meat
- Food.country
- Japan
- Food.region
- East Asia
- Food.main_ingredient
- Cutlet (pork fillet or loin), panko, cooking oil
via Wikipedia infobox
Wikidata facts
- Instance of
- dish
- Part of
- katsukarē
- Country of origin
- Japan
- Material used
- panko
- Image
- Tonkatsu of Kimukatsu.jpg
Show 5 more facts
- Commons category
- Tonkatsu
- cuisine
- yōshoku
- course
- main course
- culture
- culture of Japan
- native label
- 豚カツ
Sources (1)
via Wikidata · CC0
~5 min read
Encyclopedic overview
8 sectionsContents
- Etymology
- History
- Preparation and serving
- Variations
- Gallery
- See also
- References
- Bibliography
is a type of Japanese cutlet (カツレツ, katsuretsu) made from pork. Slices of pork loin or fillet are coated with panko (bread crumbs) and then deep-fried in oil.
Along with karē raisu and korokke, tonkatsu was considered one of the "three great yōshoku", popular Western-style Japanese dishes that were introduced to Japan.
Excerpted from Wikipedia’s “tonkatsu” article, available under the CC BY-SA 4.0 licence.