is a Japanese dish that consists of a breaded, deep-fried pork cutlet. It involves coating slices of pork with panko (bread crumbs), frying them in oil, and then serving with rice and shredded cabbage. The two main types are fillet and loin. Tonkatsu is also the basis of other dishes such as Katsukarē and katsudon. Etymology The word tonkatsu is a combination of the Sino-Japanese word ton () meaning "pig", and katsu (), which is a shortened form of katsuretsu (), the transliteration of the English word cutlet. History Tonkatsu originated in Japan during the Meiji Era in the late 19th century, a dish derived from European-style breaded and fried meat cutlets. European katsuretsu (loanword/gairaigo for cutlet) was usually made with beef; the pork version was created in 1899 at a restaurant serving European-style foods, named Rengatei in Tokyo, Japan. It's a type of yō
es un plato japonés que consiste en un plato de cerdo panado, frito en profundidad. Se trata de recubrir fatias de cerdo con panko (grumos de pan), fritarlos en aceite, y luego servir con arroz y repollo triturado. Los dos tipos principales son filet y loin. Tonkatsu es también la base de otros platos como Katsukarē y katsudon. Etymología La palabra tonkatsu es una combinación de la palabra chino-japonesa ton () que significa "pino", y katsu (), que es una forma abreviada de katsuretsu (), la transliteración de la palabra inglesa cutlet. Historia Tonkatsu se originó en Japón durante la era Meiji en el final del siglo XIX, un plato derivado de pan de estilo europeo y cortes de carne frita.