History
Early katsuretsu was usually beef; the pork version was invented in Japan in 1899 at a restaurant called Rengatei in Tokyo. It was originally considered a type of yōshoku—Japanese versions of European cuisine invented in the late 19th and early 20th centuries—and was called katsuretsu (cutlet) or simply katsu. The term "tonkatsu" (pork katsu) was coined in the 1930s.
Read more about this topic: Chicken Katsu
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