Tonkatsu Recipe
Japanese · Main course · 25 min total
Crispy, golden-brown Japanese pork cutlets that are tender on the inside and perfectly crunchy on the outside, served with a tangy tonkatsu sauce.
15
min prep
min prep
10
min cook
min cook
4
servings
servings
550
kcal/serving
kcal/serving
Ingredients
- 4 boneless pork loin chops, about 1 inch thick
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- Vegetable oil, for deep frying
- 1/2 cup tonkatsu sauce, for serving
- 2 cups shredded cabbage, for serving
Instructions
- Season pork chops with salt and pepper on both sides. Make small cuts along the edges to prevent curling.
- Set up a breading station: place flour in a shallow dish, beat eggs in another dish, and put panko in a third dish.
- Dredge each pork chop in flour, shaking off excess. Dip into egg, then coat with panko, pressing gently to adhere.
- Heat about 2 inches of oil in a deep pan or pot to 350°F (175°C). Carefully slide in breaded pork chops, one or two at a time, and fry for 3-4 minutes per side until golden brown and cooked through (internal temperature 145°F).
- Drain on paper towels. Let rest for 2 minutes, then slice into strips.
- Serve with shredded cabbage and tonkatsu sauce on the side.
Tips
- Use fresh panko for the crispiest texture.
- To keep warm, place fried tonkatsu on a wire rack in a low oven (200°F) while frying remaining pieces.
- Leftover tonkatsu can be refrigerated for up to 2 days and reheated in an oven or air fryer.
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