We want to eat tonkatsu (deep fried pork cutlets) sometimes, but deep frying is a bother... so at our house, we usually use this shallow fry method!Fry while shaking the pan!If you want to use more meat, add more oil. For 3 servings. Recipe by Chisora

I copied my mother cooking this dish!Drop a pinch of panko into the oil. If it floats, then the temperature is perfect. For 2 servings. Recipe by momo:l

It's a pain in the neck to fry both sides of food, so I wanted to make it in the oven. This doesn't require neither frying oil nor eggs both are substituted with the mayonnaise. It was a very easy dish to prepare, but my family loved it!I used this recipe for potatoes as a side dish.They aren't fried so you can bake them side by side with this recipe. Recipe by aramassan

I wanted to eat some good tonkatsu!Even the cheap, tough cuts of meat, if pounded thoroughly, will transform into super soft meat. Recipe by misa

I learned how to make this from my mother when I was in elementary school. My mother said she learned it from my grandmother when she was in elementary school, too. I'm sorry I'm not a daughter (I'm your son), Mom.The first cutlet you fry when the oil hasn't heated up enough tends to not go well, but you'll just have to live with that. For 1 serving. Recipe by hmskpad

My husband loves fried food, so I attempted so many different techniques to get the best tonkatsu possible. This is now the staple recipe for my family.Adding oil to the beaten egg is a trick that prevents the coating from falling off the meat. Also, dipping the meat into the coating twice helps to lock in the juices and makes the panko extra crispy. Recipe by Acchan

I transformed some cutlets to make them tender even when cold using thinly sliced pork. This` is what I arrived at.For the 2 step simple coating recipe, I made an easy-to-use amount. So there is a good chance that you will have leftovers. What I recommend is dipping some kabocha squash, eggplant, onions etc. or whatever veggies you have in your house and then frying them all together. They're delicious. Recipe by Hokkori-no

Food similar to Tonkatsu was served as "pork cutlet" at Renga-Tei (Ginza, Tokyo) in 1899. The word "katsu" in Tonkatsu derives from côtelette (cutlet, in English). Though Tonkatsu used to be luxury foods, it's one of the most popular dishes for Japanese people nowadays.I'm going to introduce the Tonkatsu recipe that will be crispy no matter who makes it.#fry

Who can deep fry on a hot day!If you don't have radish sprouts, garnish with shredded shiso leaves (maybe too much shiso in one dish?) or chopped green onions (anything green.)If you don't want to bother with grating the daikon radish, you can buy sauce with grated daikon radish in it. Recipe by RIARIA

My husband said that the garlic tonkatsu he ate at a tonkatsu restaurant was delicious, so I tried to recreate the flavor he had in mind. Just a bit of garlic makes a big difference!Recipe by annnnn.

Shiso leaves and cheese go so well together!I was rather bored with regular tonkatsu...Ginger pork doesn't need to have its sinews cut, so it's easy to handle!I used shiso leaves here, but these cutlets are delicious with kimchi too. For 4 servings. Recipe by azzlin9

I wanted to lose weight, but I didn't want to go on a restrictive diet and wanted to still enjoy eating through the process.I made this recipe taking these things into consideration and now I can eat the same meal as my family.However, be careful not to overeat!Thinly coating with flour is best and it's not good with too much or too little flour. Same with the mayonnaise.Brushing oil just before baking is optional. Without oil, the meat still becomes crispy as it has mayonnaise already. For 3 - 4 servings. Recipe by tabubun