Tonkatsu (pork cutlet), invented in the late 19th century, is a popular dish in Japan. It consists of a breaded, deep-fried pork cutlet one to two centimeters thick and sliced into bite-sized pieces, generally served with shredded cabbage and/or miso soup. Either a pork fillet or pork loin cut may be used; the meat is usually salted, peppered, dredged lightly in flour, dipped into beaten egg and then coated with panko (breadcrumbs) before being deep fried. It was originally considered a type of y?shoku—Japanese versions of European cuisine invented in the late 19th and early 20th centuries—and was called katsuretsu ("cutlet") or simply katsu.

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