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.
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.
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.
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).
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.
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.
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.
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
4 servings