Description
Tonkatsu is a Japanese dish featuring breaded and deep-fried pork cutlets, served crispy and golden brown. It’s commonly paired with shredded cabbage and a tangy tonkatsu sauce, offering a deliciously satisfying blend of flavors and textures.
Ingredients
Units
Scale
- 8 pork loin chops, boneless
- Salt and pepper to taste
- 1 cup all-purpose flour
- 3 eggs
- 2 cup panko
- Vegetable oil (for frying)
- Katsu sauce (for dipping, or view my homemade recipe below)
Homemade Katsu Sauce:
Just mix and enjoy!
- 1/2 cup ketchup
- 4 tablespoons Worcestershire sauce
- 3 tablespoon oyster sauce
- 1 tablespoon brown sugar
Instructions
- Lightly pound the pork chops with a meat mallet to tenderize and flatten them to about 1/4 inch thick.
- Season both sides of the pork chops with salt and pepper.
- Set up a breading station with flour and panko on a baking sheet, with the last 1/3 of the baking sheet open to leave breaded pork. In a bowl, crack your eggs and beat to combine.
- Dredge each pork chop in flour, shaking off any excess. Dip the floured pork chop into the beaten eggs, allowing any excess to drip off.
- Press the pork chop into the panko breadcrumbs, ensuring an even coat on all sides. Press gently to make sure the breadcrumbs adhere. Repeat steps 4 & 5 for each pork loin chop.
- If air-frying: place a tonkatsu in your air fryer bin and spray with oil. Cook at 350°F for 10 minutes. Flip, spray with oil, and cook for an additional 5 minutes.
- If deep-frying: Heat about 1 inch of vegetable oil in a large skillet. Allow the oil to reach around 350°F (175°C). Place the breaded pork chops into the hot oil. Fry for about 3-4 minutes on each side, or until golden brown and cooked through. I usually limit to cooking two at a time to avoid the tonkatsu from touching each other. Use tongs to remove the pork chops and place them on a paper towel-lined plate to drain any excess oil.
- Slice the tonkatsu into 1 inch strips and enjoy with katsu sauce.
Notes
Accompaniments:
- Rice: Plain steamed white rice is a common side dish.
- Miso Soup: A traditional Japanese soup made from miso paste, dashi broth, and often includes tofu, seaweed, and green onions.
- Cabbage: Finely shredded raw cabbage is served alongside, often with a dressing or sometimes just a lemon wedge.
- Pickles: Japanese pickles (tsukemono), such as pickled daikon radish or cucumber, are often served to cleanse the palate.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 8