Tonkatsu is a crispy, golden-brown pork cutlet that's deep-fried to perfection and served with shredded cabbage and tangy tonkatsu sauce . A staple of Japanese cuisine, it’s crunchy on the outside, juicy inside, and absolutely satisfying.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsFor the Pork Cutlets
2 boneless pork loin chops (~6 oz / 170 g each), about ½–¾ inch thick
Salt and freshly ground black pepper
½ cup all-purpose flour
1 large egg
1 cup panko breadcrumbs (Japanese-style)
Oil for deep frying (e.g. canola or vegetable)
For the Tonkatsu Sauce
2 tbsp ketchup
1 ½ tsp Worcestershire sauce
1 tsp soy sauce
1 tsp mirin or honey
½ tsp Dijon mustard (optional)
To Serve
Finely shredded cabbage
Lemon wedges
Steamed white rice
Japanese mustard or karashi (optional)
Prepare the Pork
1
Trim any silver skin or excess fat from pork chops.
Use the back of a knife or meat mallet to tenderize the pork slightly (optional).
Season both sides with salt and pepper .
Bread the Cutlets
2
Set up 3 shallow bowls:
1 with flour
1 with beaten egg
1 with panko breadcrumbs
Dredge each pork cutlet in flour , shaking off excess.
Dip in egg , then coat thoroughly in panko , pressing gently so the breadcrumbs adhere well.
Fry the Cutlets
3
Heat about 1 inch of oil in a deep pan to 340–350°F (170–180°C) .
Gently lower the cutlets into the oil, one at a time.
Fry for 4–5 minutes per side , turning once, until golden brown and internal temperature reaches 145°F (63°C) .
Drain on a wire rack or paper towels.
Make the Tonkatsu Sauce (If Homemade)
4
Mix all sauce ingredients in a small bowl until smooth.
To Serve
5
Slice the cutlet into strips.
Plate alongside a mound of shredded cabbage , rice , and lemon wedge .
Drizzle or serve with tonkatsu sauce on the side.
Optional: add a dab of karashi mustard for heat.
Variations
6
Use chicken (chicken katsu) or tofu for a lighter or vegetarian version
Serve with Japanese curry for katsu curry
Try cheese-stuffed tonkatsu (hire-katsu) for an indulgent twist
Pairing Suggestions
7
Drink: Japanese beer, iced green tea, or cold sake
Sides: Miso soup, tsukemono (pickles), and rice
Ingredients For the Pork Cutlets
2 boneless pork loin chops (~6 oz / 170 g each), about ½–¾ inch thick
Salt and freshly ground black pepper
½ cup all-purpose flour
1 large egg
1 cup panko breadcrumbs (Japanese-style)
Oil for deep frying (e.g. canola or vegetable)
For the Tonkatsu Sauce
2 tbsp ketchup
1 ½ tsp Worcestershire sauce
1 tsp soy sauce
1 tsp mirin or honey
½ tsp Dijon mustard (optional)
To Serve
Finely shredded cabbage
Lemon wedges
Steamed white rice
Japanese mustard or karashi (optional)
Directions Prepare the Pork
1
Trim any silver skin or excess fat from pork chops.
Use the back of a knife or meat mallet to tenderize the pork slightly (optional).
Season both sides with salt and pepper .
Bread the Cutlets
2
Set up 3 shallow bowls:
1 with flour
1 with beaten egg
1 with panko breadcrumbs
Dredge each pork cutlet in flour , shaking off excess.
Dip in egg , then coat thoroughly in panko , pressing gently so the breadcrumbs adhere well.
Fry the Cutlets
3
Heat about 1 inch of oil in a deep pan to 340–350°F (170–180°C) .
Gently lower the cutlets into the oil, one at a time.
Fry for 4–5 minutes per side , turning once, until golden brown and internal temperature reaches 145°F (63°C) .
Drain on a wire rack or paper towels.
Make the Tonkatsu Sauce (If Homemade)
4
Mix all sauce ingredients in a small bowl until smooth.
To Serve
5
Slice the cutlet into strips.
Plate alongside a mound of shredded cabbage , rice , and lemon wedge .
Drizzle or serve with tonkatsu sauce on the side.
Optional: add a dab of karashi mustard for heat.
Variations
6
Use chicken (chicken katsu) or tofu for a lighter or vegetarian version
Serve with Japanese curry for katsu curry
Try cheese-stuffed tonkatsu (hire-katsu) for an indulgent twist
Pairing Suggestions
7
Drink: Japanese beer, iced green tea, or cold sake
Sides: Miso soup, tsukemono (pickles), and rice
Tonkatsu (Japanese Breaded Pork Cutlet)
