Hire Katsu Pork Fillet Cutlet

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Hire Katsu is the premium cousin of the classic tonkatsu, made from buttery pork fillet instead of the loin. The meat is pounded thin, encased in a feather-light panko crust, and fried until shatter-crisp while staying juicy inside. Served with a slick of tonkatsu sauce, a mound of fresh cabbage, and a bowl of rice, it's a beloved yōshoku classic in Japan.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 28 gFat
• 6 gSaturated Fat
• 58 gCarbs
• 4 gFiber
• 9 gSugar
• 42 gProtein
• 980 mgSodium
• 780 mgPotassium
• 110 mgCalcium
• 3.8 mgIron
• 35 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the cutlets

• 4 pork fillet steaks (tenderloin), about 180 g each, silver skin trimmed
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup all-purpose flour, for dredging
• 2 large eggs, beaten with 2 tablespoons cold water
• 2 cups panko breadcrumbs (Japanese-style)
• 4 cups neutral oil (rice bran, canola, or vegetable), for frying

For serving

• 1/3 cup tonkatsu sauce (store-bought or homemade)
• 1 teaspoon Japanese karashi mustard, optional
• 4 cups finely shredded green cabbage
• 1 Lebanese cucumber, thinly sliced
• 4 cups hot steamed short-grain Japanese rice
• 4 tablespoons pickle relish or fukujinzuke, optional

Directions

1. Place each pork fillet between two pieces of plastic wrap and gently pound to an even thickness of about 1.5 cm (just shy of 3/4 inch). Season both sides with salt and pepper.
2. Set up a three-stage breading station in shallow bowls: flour, beaten egg, and panko. Working one piece at a time, dredge the pork in flour and shake off the excess, then dip in egg to coat fully, allowing the excess to drip off.
3. Press the pork firmly into the panko, turning to coat every surface and patting the crumbs so they adhere in an even, fluffy layer. Place on a wire rack and repeat with the remaining cutlets; let them rest 5 minutes so the coating sets.
4. Heat the oil in a heavy pot or deep skillet to 170°C / 340°F (a wooden chopstick should bubble steadily around the tip). Carefully lower two cutlets into the oil without crowding.
5. Fry the cutlets for about 3 minutes per side, flipping once, until the panko is deep golden brown and an instant-read thermometer reads 70°C / 160°F in the center. Transfer to a wire rack (not paper towels) and rest 3 minutes.
6. While the cutlets rest, toss the shredded cabbage with the cucumber slices and pile onto plates. Loosen the tonkatsu sauce with a teaspoon of water if it is too thick, and stir the karashi into a small portion if using.
7. Slice each cutlet across the grain into 1.5 cm strips, fanning the pieces slightly so the rosy interior shows against the crust. Spoon sauce over the top or serve it on the side.
8. Plate the cutlet alongside the cabbage salad, a mound of hot rice, and a spoonful of pickles. Serve immediately with extra tonkatsu sauce and a small dish of karashi for heat.

Cook’s Notes

• Use Japanese panko, not Western-style coarse breadcrumbs; its larger, flakier texture absorbs less oil and stays audibly crisp.
• Resting cutlets on a wire rack after frying keeps the bottom crust from going soggy, since air circulates underneath.
• Frying oil temperature is everything: too cool and the cutlets absorb grease, too hot and the panko browns before the pork cooks. Use a thermometer for the first batch.
• For an even more luxurious version, briefly wrap the pounded fillet around a thin slice of mozzarella and a basil leaf before breading to make a katsu-style milanese.
• Leftover cutlets keep 1 day refrigerated; re-crisp in a 180°C / 350°F oven for 6-8 minutes rather than the microwave, which softens the crust.

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