Tonkatsu (Japanese Pork Cutlets)

Tonkatsu or Japanese style breaded pork cutlet is one of my family’s favorite dishes to order whenever we go to any Japanese restaurant. It is one of those dishes that my family loves so much, I had to recreate it at home. Boneless loin chops are normally use in Tonkatsu but in this recipe, I used bone-in chops that were sliced thinly. Thinly sliced bone-in chops take less time to fry and I find them tender and more flavorful when cooked. Making tonkatsu at home is super easy and the steps are similar to any breaded chops recipes. The only difference is the kind of breadcrumbs use. The chops were simply seasoned with salt and paper, coated with flour, dipped in beaten eggs, coated with Panko breadcrumbs and then fried until browned and cooked. To make life more easier, I used store bought tonkatsu sauce to go with it. However, my husband, who loves simple things, enjoyed these breaded chops on its own with rice. He said it does not need any sauce. It was tender and delicious on its own and I agree with him. Enjoy!

Cooking Tips for Perfect Tonkatsu

To achieve that perfect crispy exterior, make sure your oil is hot enough before frying. A good test is to drop a few breadcrumbs into the oil. If they sizzle immediately, the oil is ready. If the breadcrumbs sink to the bottom and stay there, let the oil heat up a bit longer. Fry the tonkatsu in small batches to avoid overcrowding the pan, which can lower the oil temperature and lead to soggy cutlets. Once fried, place the tonkatsu on a wire rack instead of paper towels. This allows air to circulate around the cutlets, keeping them crispy. If you’re using bone-in chops, be careful when cutting them after frying. Let them rest for a few minutes so the juices redistribute, resulting in a juicier bite. For an extra crunch, consider double-breading your cutlets. After the initial coating of flour and egg, dip them in Panko again before frying for an even thicker crust. This technique adds texture and makes the tonkatsu even more satisfying.

Serving Suggestions and Pairings

Tonkatsu is often served with shredded cabbage, which adds a refreshing crunch that balances the richness of the fried pork. You can also drizzle a little tonkatsu sauce over the cabbage for extra flavor. On the side, consider serving steamed rice, which is a classic pairing. The rice soaks up any sauce or juices from the tonkatsu, making every bite delicious. If you want to elevate your meal, a bowl of miso soup complements tonkatsu perfectly. It offers warmth and a different flavor profile that rounds out the meal nicely. For something a little different, try serving tonkatsu with a side of pickled vegetables. They add a tangy contrast that cuts through the richness of the pork. If you’re feeling adventurous, consider making a katsu sandwich. Simply slice the tonkatsu, place it between two pieces of fluffy bread, add some shredded cabbage and tonkatsu sauce, and you have a delicious sandwich that’s perfect for lunch.

Frequently Asked Questions

What can I use instead of Panko breadcrumbs?

If you can’t find Panko, regular breadcrumbs will work, but they might not give you that same crispy texture. You can also crush up some cornflakes or use crushed crackers as a substitute.

How do I store leftover Tonkatsu?

Let the Tonkatsu cool completely before placing it in an airtight container. It can be stored in the fridge for about 3 days, just reheat it in the oven to keep it crispy.

Can I make Tonkatsu ahead of time?

Tonkatsu is best enjoyed fresh, but you can prepare and bread the pork ahead of time. Just keep the breaded cutlets in the fridge until you’re ready to fry them.

What sides go well with Tonkatsu?

Tonkatsu pairs nicely with steamed rice, shredded cabbage, or a light salad. You can also serve it with miso soup for a complete meal.

What is the best way to tell if the oil is hot enough for frying?

A simple trick is to drop a few breadcrumbs into the oil. If they sizzle and rise to the surface right away, the oil is ready for frying.

Tonkatsu (Japanese Pork Cutlets)

Liza A

Crispy on the outside and tender on the inside, tonkatsu is your new favorite pork cutlet. Pair it with a tangy sauce for an irresistible crunch.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Japanese

Servings 4 servings

Calories 400 kcal

Ingredients

  

1x2x3x

• 4 pork loin chops bone-in or boneless
• Sea salt and freshly ground pepper
• 1 egg beaten
• ¼ cup all-purpose flour
• 1 cup Panko breadcrumbs
• Vegetables oil for frying

Instructions

 

• Prepare the chops by making 3-4 slits on one end to prevent chops from curling when frying. Season chops with salt and pepper.
• Spread flour on shallow dish. Beat egg in second shallow dish. Spread Panko breadcrumbs in third shallow dish.
• Coat the pork with the flour thoroughly, dip in beaten eggs and then coat with the breadcrumbs, pressing gently to adhere.
• Heat the oil in a skillet or wok over medium high heat. Fry the breaded pork chops until browned and cooked. Drain on paper towel-lined plate.
• Serve with steamed rice and tonkatsu sauce, if desired.

Nutrition

Calories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 4gCholesterol: 100mgSodium: 500mgFiber: 1gSugar: 1g

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