The Japanese pork cutlet listed as a breaded fried food rather than tempura is tonkatsu.
Tonkatsu is made by coating a pork loin or fillet in flour, beaten egg, and panko breadcrumbs before deep-frying it. Unlike tempura, which uses a thin batter, tonkatsu has a firm, granular crust and is usually served sliced.
The dish belongs to yōshoku, Japanese cuisine shaped by Western cooking, and developed from European-style cutlets during the Meiji period. A Tokyo restaurant, Rengatei, is commonly credited with creating the pork version in 1899. The modern thick-cut style became established in Tokyo in the early 20th century.
Tonkatsu is typically accompanied by shredded cabbage, mustard, rice, miso soup, and a thick Worcestershire-style sauce called tonkatsu sauce. Strictly speaking, Japanese food terminology often distinguishes meat cutlets as katsu from seafood or vegetable furai, but both are breaded and fried rather than battered like tempura.