What is the Japanese dish of pork cutlet breaded and deep-fried?

The Japanese dish of pork cutlet breaded and deep-fried is tonkatsu.

Tonkatsu is made by coating a pork loin or fillet with flour, beaten egg, and panko breadcrumbs before deep-frying it. The crisp cutlet is usually sliced into strips and served with shredded cabbage, rice, miso soup, pickles, and a thick Worcestershire-style sauce known as tonkatsu sauce. Mustard and lemon may also accompany it.

The dish developed from Western-style food adapted in Japan, a culinary category called yōshoku. Its name combines ton, meaning “pig,” with katsu, a shortened Japanese form of katsuretsu, derived from “cutlet.” A pork version appeared in Tokyo around the turn of the 20th century, and the thicker modern style became established in the 1920s.

Tonkatsu is the foundation of several popular dishes, including katsudon, katsu curry, and katsu-sando. Chicken katsu is similar but uses chicken, while shrimp tempura is battered rather than coated in breadcrumbs. The broader term katsu can refer to several breaded meat cutlets, but tonkatsu specifically means pork.