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Japanese Tonkatsu Recipe

Japanese · Main course · 25 min total

Crispy, golden-brown pork cutlets, deep-fried to perfection and served with a tangy tonkatsu sauce. A beloved Japanese comfort food that's easier to make at home than you think.

Ingredients

• 2 boneless pork loin chops, about 1 inch thick
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup all-purpose flour
• 1 large egg, beaten
• 1/2 cup panko breadcrumbs
• Vegetable oil for deep frying
• 1/4 cup tonkatsu sauce (or substitute: 2 tbsp ketchup, 1 tbsp Worcestershire sauce, 1 tsp soy sauce, 1/2 tsp sugar)
• 1/2 cup shredded cabbage (for serving)
• 2 lemon wedges (for serving)

Instructions

1. Season pork chops with salt and pepper. Make small slits around the edges to prevent curling.
2. Set up a breading station: place flour, beaten egg, and panko in separate shallow bowls.
3. Dredge each pork chop in flour, shaking off excess. Dip into egg, then coat with panko, pressing gently to adhere.
4. Heat about 1 inch of oil in a deep skillet or pot to 340°F (170°C).
5. Fry pork chops one at a time for 3-4 minutes per side, until golden brown and cooked through (internal temp 145°F).
6. Transfer to a wire rack to drain excess oil. Let rest 2 minutes.
7. Slice each tonkatsu into strips and serve with shredded cabbage, lemon wedges, and tonkatsu sauce.

Tips

• For extra crunch, use fresh panko and double-coat: flour, egg, panko, then egg and panko again.
• Serve with steamed rice and miso soup for a complete meal.
• Leftover tonkatsu can be refrigerated and reheated in an oven or toaster oven to maintain crispiness.

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