Tonkatsu
Crispy Japanese breaded pork cutlet served with tangy tonkatsu sauce.
15 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 2 pork loin chops (about 1-inch thick)
- Salt and black pepper to taste
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
- Tonkatsu sauce for serving
- Shredded cabbage for serving
- Lemon wedges for serving
Nutrition Facts
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Instructions
Prepare the pork: Trim excess fat from the pork chops. Make small incisions around the edges to prevent curling. Season both sides with salt and black pepper.
Set up breading station: Place flour, beaten egg, and panko breadcrumbs in three separate shallow dishes.
Bread the pork: Dredge each pork chop in flour, shaking off excess. Dip in beaten egg, then coat thoroughly with panko, pressing gently to adhere.
Heat oil: In a deep pan, heat about 1 inch of vegetable oil to 340°F (170°C). Use a thermometer for accuracy.
Fry the pork: Carefully add breaded pork chops to the hot oil. Fry for about 5-6 minutes per side until golden brown and cooked through.
Drain and rest: Transfer cooked tonkatsu to a wire rack or paper towel-lined plate to drain excess oil. Let rest for 2-3 minutes.
Slice and serve: Cut tonkatsu into thick slices. Serve with shredded cabbage, lemon wedges, and tonkatsu sauce on the side.
Chef's Tips
- Meat selection: Choose pork loin chops with some marbling for juicier tonkatsu.
- Panko tip: For extra crispiness, use fresh panko or toast dry panko lightly before breading.
- Oil temperature: Maintain oil temperature around 340°F (170°C) for perfect crispiness without burning.
- Resting time: Letting the breaded pork rest for 5-10 minutes before frying helps coating adhere better.
- Alternative cooking: For healthier version, try air-frying at 400°F (200°C) for about 12-15 minutes.
- Sauce tip: If you don't have tonkatsu sauce, mix equal parts ketchup and Worcestershire sauce as substitute.
