Nicholas Gavin is the Culinary Creative Director of ChefSteps, where he develops recipes and is responsible for making all the food look beautiful. Nick has worked at ChefSteps for over a decade; he and ChefSteps co-founder Grant Crilly worked together at Modernist Cuisine. Nick has worked in professional kitchens both in the United States and abroad, most notably at Mugaritz in San Sebastian, Spain.

Nicholas Gavin

“Tonkatsu” means “pork cutlet” in Japanese, and for many people, that would be enticing enough: a tenderized pork cutlet, seasoned, breaded, and fried to produce a crunchy golden-brown crust and juicy meat. Who can’t get down with that?What separates pretty good tonkatsu from great tonkatsu is the breadcrumbs. Here we ditch dried store-bought panko for fluffy, fresh <a href="https://www.chefsteps.com/recipes/nama-panko">Nama Panko</a>, made from <a href="https://www.chefsteps.com/recipes/shokupan-japanese-milk-bread">Japanese milk bread</a>, to produce a crisp and feathery coating unlike any you’ve had before.

Classic Tonkatsu