Tonkatsu is the Japanese version of European-style breaded cutlets (such as schnitzel). It's so popular in Japan that it has become a part of the national cuisine known as yoshoku (Western cuisine that has been adopted into the Japanese repertoire). I make it a very classic way: pound marinated or brined pork cutlets, bread them with flour, egg, and Japanese bread crumbs, then deep fry them in a hot wok and serve with sauce, lemon, and some very turgid cabbage.

Here’s my NYT schnitzel recipe and article (paywall): [ Ссылка ]

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Here's an article I wrote about katsu, which explains some more of the science of brining and breading: [ Ссылка ]

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