Katsu-Style Tonkatsu Pork Pasta

Ingredients

• 300 g Pork cutlet (boneless), pounded thin
• 1/4 tsp Salt
• 1/8 tsp Black pepper
• 1/3 cup All-purpose flour
• 1 Egg
• 1/2 cup Panko breadcrumbs
• 2 tbsp Neutral oil (for frying)
• 180 g Dry spaghetti (or linguine)
• 1/4 cup Tonkatsu sauce (store-bought)
• 1 tbsp Ketchup(optional)
• 1 tsp Soy sauce(optional)
• 1 tsp Rice vinegar(optional)
• 2 tbsp Water(optional)
• 1/4 tsp Garlic powder(optional)
• 1 cup Shredded cabbage (optional)(optional)

Instructions

1. 1

   Prep (about 20 minutes): Set up a breading station with flour in one bowl, beaten egg in a second bowl, and panko in a third. Season pork cutlet(s) with salt and pepper, then dredge in flour, dip in egg, and press into panko until coated.

2. 2

   Cook pasta (about 10 minutes of the 20): Bring a large pot of salted water to a boil and cook spaghetti until al dente. Reserve 1/2 cup pasta water, then drain.

3. 3

   Fry pork (about 10 minutes of the 20): Heat oil in a skillet over medium-high heat. Fry breaded pork until deep golden and cooked through, about 3–4 minutes per side (depending on thickness). Transfer to a rack or paper towel to drain, then slice into bite-size strips.

4. 4

   Toss and serve (finish within the remaining cook time): In the same skillet (or a small saucepan), warm tonkatsu sauce. If using the optional mix, combine tonkatsu sauce with ketchup, soy sauce, rice vinegar, water, and garlic powder, then simmer 1–2 minutes. Add drained pasta and a splash of reserved pasta water to coat. Toss until glossy, then fold in sliced pork. Serve immediately; top with shredded cabbage if using.