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Tonkatsu (とんかつ)


  • Author: kyriethefoodie
  • Total Time: 50 minutes

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

  1. Lightly pound the pork chops with a meat mallet to tenderize and flatten them to about 1/4 inch thick.
  2. Season both sides of the pork chops with salt and pepper.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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