Editing Tonkatsu (section)

== History ==
Tonkatsu originated in Japan during the [[Meiji Era]] in the late 19th century, a dish derived from a [[French cuisine|French]] dish known as ''côtelette de veau'', a veal cutlet coated in breadcrumbs and fried in a pan with butter.<ref>{{Cite web |title=The Roots of Tonkatsu: A Delicious Fusion of East and West |date=October 2018 |first=Katsuya |last=Yamada |url=https://www.gov-online.go.jp/eng/publicity/book/hlj/html/201810/201810_08_en.html |access-date=27 January 2025 |website=www.gov-online.go.jp}}</ref>

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.<ref>{{cite book|title=とんかつの誕生―明治洋食事始め|last=岡田|first=哲|page=166}}</ref><ref>{{cite book|title=にっぽん洋食物語大全|last=小菅|first=桂子|page=122}}</ref><ref>{{cite book|url=https://books.google.com/books?id=cozw2PdLopgC&pg=PA101|title=Let's Cook Japanese Food!: Everyday Recipes for Home Cooking|last=Kaneko|first=Amy|publisher=Chronicle Books|year=2007|isbn=978-0-8118-4832-9|page=101}}</ref> It is a type of [[yōshoku]]—Japanese versions of [[European cuisine]] invented in the late 19th and early 20th centuries—and was called ''katsuretsu'' or simply ''katsu''.<ref>{{cite book|url=https://books.google.com/books?id=ig9wPZjygnMC&q=katsuretsu&pg=PA421|title=A companion to the anthropology of Japan|publisher=Wiley-Blackwell|year=2005|isbn=0-631-22955-8|page=421|editor=Jennifer Ellen Robertson}}</ref>