Knowra Tonkatsu Tonkatsu Tonkatsu is a Japanese dish of pork cutlet coated in breadcrumbs and deep-fried. It is commonly served with shredded cabbage and a thick, savory sauce.
Panko : Japanese-style breadcrumbs made from crustless bread, often used for a light, crisp coating. Its coarse flakes give tonkatsu its characteristic crunchy crust.
Yoshoku : A Japanese style of cooking adapted from Western dishes, often reshaped for local tastes. Tonkatsu belongs to this broader tradition of Japanese adaptations of Western cuisine.
Tonkatsu teishoku : A set meal centered on tonkatsu, commonly served with rice, miso soup, and shredded cabbage. This is a standard restaurant presentation of the cutlet.
Wiener schnitzel : An Austrian dish of thin breaded veal cutlet, traditionally pan-fried. It is a European cutlet counterpart, typically made with veal rather than tonkatsu’s pork.
Pork loin : A cut of pork from along the back of the animal, often sold as chops or roasts. Loin is a common choice for a leaner, substantial tonkatsu cutlet.
Meiji era : The period of Japanese history from 1868 to 1912, marked by rapid political and social change. The opening to Western influences during this era set the stage for cutlet dishes in Japan.
Katsudon : A Japanese rice bowl topped with breaded pork cutlet simmered with egg and onions. It turns tonkatsu into a complete bowl meal with a different texture and sauce.
Chicken katsu : A Japanese breaded, fried chicken cutlet prepared in the style of tonkatsu. It uses the same broad preparation but replaces pork with chicken.
Pork tenderloin : A long, narrow muscle from beneath a pig’s loin, valued for its tenderness. Tenderloin produces the smaller, especially tender cutlet called hire-katsu.
Katsuretsu : A Japanese dish of meat coated in breadcrumbs and fried, derived from European cutlets. Tonkatsu developed from the earlier Japanese adoption of Western-style katsuretsu.
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