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Tonkatsu Breaded Pork

LARD “Le Fondant”
The ultimate comfort food as the autumn slowly gives way to winter. This recipe from the Land of the Rising Sun offers a crispy taste of the Orient. Sublim’ “Le Fondant” lard brings plenty of flavour to the tonkatsu pork for a gourmet treat.
Preparation : 30 mins
Baking : 10 mins
Serves 4
4 thick pork cutlets (at least 2 cm)
150 g Panko breadcrumbs
40 g flour
1 egg
150 g white rice
¼ white cabbage
Approx. 100 g Sublim’ “Le Fondant” lard
• For the Sauce :
2 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp ketchup
1 tbsp Worcestershire sauce


3 bowls
1 frying pan


Take out three bowls, one each for the: flour, beaten egg plus 1 tablespoon of water, Panko breadcrumbs;
Use a knife to score the surface of the pork cutlets, so they keep their shape as they cook;
Season with salt and pepper;
Dip the cutlets one at a time in the flour, egg and Panko breadcrumbs;
Cook the rice;
Finely chop the cabbage and soak in cold water until ready to serve;
Prepare the sauce by mixing all the ingredients;
In a frying pan, heat 4 to 6 tablespoons of Sublim’ “Le Fondant” lard and fry the breaded cutlets until nice and golden;
Drain on kitchen paper and cut into 2 cm thick slices;
Serve with rice and cabbage and drizzle with Tonkatsu sauce.

Suggestion: Cook the cutlets 2 by 2 for better results

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