Gluten Free Tonkatsu Pork Cutlet with Cabbage

Total time40 min

Prep time20 min

Cook time20 min

Gluten Free Tonkatsu Pork Cutlet with Cabbage

Golden, deeply crisp cutlets are the whole point here — pork loin chops get pounded thin, seasoned well, and coated in a crunchy crust before hitting hot oil until the outside turns a deep, craggy golden brown and the inside stays juicy. The breading technique is classic tonkatsu style: a three-step dredge locks in that satisfying shatter with every bite, and a short rest after frying keeps the meat tender when you slice it into thick strips. Piles of finely shredded cabbage add cool, crisp contrast on the plate, while a tangy, savory-sweet drizzle ties the whole thing together. Steamed rice and a squeeze of lemon round it out for a full plate that feels like a proper restaurant-style dinner at home. This one is a great fit for a gluten free kitchen, so you can enjoy that iconic crunchy cutlet without worry. It's the kind of recipe worth keeping on repeat — comforting, crowd-pleasing, and endlessly satisfying.

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Ingredients

4 servings

For the cutlets

4 boneless pork loin chops (about ¾ inch thick, 6 oz each)
1 tsp kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
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½ tsp black pepper
½ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 large eggs
1 tbsp water
2 cups panko breadcrumbs
2 cups neutral oil (such as vegetable oil or canola oil), for frying

For the tonkatsu sauce

¼ cup worcestershire sauce
3 tbsp ketchup
1 tbsp soy sauce
1 tsp dijon mustard
1 tsp sugar

For serving

½ small head green cabbage (about 1 lb), very finely shredded
steamed white rice, for serving (optional)
lemon wedges, for serving (optional)

Instructions

1
Make the tonkatsu sauce: whisk together the Worcestershire sauce, ketchup, soy sauce, Dijon mustard, and sugar in a small bowl until the sugar dissolves. Set aside.
2
Place the pork chops between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness. Pat dry with paper towels, then season both sides with the salt and pepper.

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