Tonkatsu (Japanese breaded pork cutlet) is a wildly popular dish featuring juicy pork chops, pounded thin, breaded in crispy panko crumbs, and shallow-fried to a golden crunch. It’s traditionally served with shredded cabbage, steamed rice, and a tangy-sweet tonkatsu sauce—a Japanese-style barbecue sauce that's finger-licking good.
[cooked-sharing]
Yields4 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins
For the Pork
4boneless pork chops (about ½ inch thick)
Salt and black pepper
½cupall-purpose flour
2large eggs, beaten
1 ½cupspanko breadcrumbs
Vegetable or canola oil, for frying
For the Tonkatsu Sauce
3tbspketchup
1 ½tbspWorcestershire sauce
1tbspsoy sauce
1tbspmirin (or rice vinegar + a pinch of sugar)
½tbspsugar
Optional: ½ tsp Dijon mustard or grated apple for depth
For Serving
2cupsshredded green cabbage
Steamed white rice (short-grain or jasmine)
Lemon wedges or Japanese pickles (optional)
Furikake or sesame seeds for garnish (optional)
Suggested Sides
Miso soup
Pickled daikon (takuan)
Cold soba noodles or seaweed salad
Prep the Pork
1
Place each pork chop between sheets of plastic or parchment and pound to ~¼ inch thick with a meat mallet or rolling pin.
Season both sides with salt and pepper.
Bread the Pork (3-Step Dredge)
2
Place flour, beaten eggs, and panko breadcrumbs in separate shallow bowls.
Dredge pork in flour, then dip in egg, then coat thoroughly in panko. Press crumbs to adhere well.
Make the Tonkatsu Sauce
3
In a small bowl, whisk together ketchup, Worcestershire, soy sauce, mirin, and sugar. Adjust to taste—should be tangy, sweet, and a little savory.
Set aside or refrigerate (can be made in advance).
Fry the Pork
4
Heat about ½ inch of oil in a large skillet to 340–350°F (170–175°C).
Fry pork in batches, 2–3 minutes per side, until golden brown and cooked through (internal temp 145°F / 63°C).
Transfer to a wire rack or paper towels to drain.
Plate and Serve
5
Slice cutlets into strips for easy eating.
Serve alongside a mound of shredded cabbage and steamed rice.
Drizzle with tonkatsu sauce or serve on the side for dipping.
Add lemon wedges or pickles for extra brightness.
Tips for Crispy Katsu
6
Use panko (Japanese breadcrumbs) for the signature crunch—don’t substitute with regular breadcrumbs.
Don’t overcrowd the pan—fry in batches and keep the oil hot.
Keep cutlets warm in a low oven if cooking multiple batches.
Pairing Suggestions
7
Beverage: A light Japanese lager, green tea, or a crisp white wine like Grüner Veltliner
Dessert: Mochi, yuzu sorbet, or a light matcha panna cotta
Ingredients
For the Pork
4boneless pork chops (about ½ inch thick)
Salt and black pepper
½cupall-purpose flour
2large eggs, beaten
1 ½cupspanko breadcrumbs
Vegetable or canola oil, for frying
For the Tonkatsu Sauce
3tbspketchup
1 ½tbspWorcestershire sauce
1tbspsoy sauce
1tbspmirin (or rice vinegar + a pinch of sugar)
½tbspsugar
Optional: ½ tsp Dijon mustard or grated apple for depth
For Serving
2cupsshredded green cabbage
Steamed white rice (short-grain or jasmine)
Lemon wedges or Japanese pickles (optional)
Furikake or sesame seeds for garnish (optional)
Suggested Sides
Miso soup
Pickled daikon (takuan)
Cold soba noodles or seaweed salad
Directions
Prep the Pork
1
Place each pork chop between sheets of plastic or parchment and pound to ~¼ inch thick with a meat mallet or rolling pin.
Season both sides with salt and pepper.
Bread the Pork (3-Step Dredge)
2
Place flour, beaten eggs, and panko breadcrumbs in separate shallow bowls.
Dredge pork in flour, then dip in egg, then coat thoroughly in panko. Press crumbs to adhere well.
Make the Tonkatsu Sauce
3
In a small bowl, whisk together ketchup, Worcestershire, soy sauce, mirin, and sugar. Adjust to taste—should be tangy, sweet, and a little savory.
Set aside or refrigerate (can be made in advance).
Fry the Pork
4
Heat about ½ inch of oil in a large skillet to 340–350°F (170–175°C).
Fry pork in batches, 2–3 minutes per side, until golden brown and cooked through (internal temp 145°F / 63°C).
Transfer to a wire rack or paper towels to drain.
Plate and Serve
5
Slice cutlets into strips for easy eating.
Serve alongside a mound of shredded cabbage and steamed rice.
Drizzle with tonkatsu sauce or serve on the side for dipping.
Add lemon wedges or pickles for extra brightness.
Tips for Crispy Katsu
6
Use panko (Japanese breadcrumbs) for the signature crunch—don’t substitute with regular breadcrumbs.
Don’t overcrowd the pan—fry in batches and keep the oil hot.
Keep cutlets warm in a low oven if cooking multiple batches.
Pairing Suggestions
7
Beverage: A light Japanese lager, green tea, or a crisp white wine like Grüner Veltliner
Dessert: Mochi, yuzu sorbet, or a light matcha panna cotta
