"Tonkatsu" is a blend of the Japanese word for "pork" (ton) and the Japanese version of the English word "cutlet" (katsuretsu). Cutlets were very popular during the mid-Meiji era, around the late 1800s, and in Western-style restaurants in Japan from the 1920s to the 1980s, when more choices became available. Tonkatsu is prepared by dipping a thin slice of pork in a batter of flour, beaten eggs, and bread crumbs, then sauteeing this in a frying pan. Frequently, it is served with cabbage and a sauce made of Worchestershire and ketchup.