Ready to add some Japanese flavors to your table? This Tonkatsu recipe makes the tastiest, crispy pork cutlets breaded in panko and deep-fried until golden!
Pork chops are relatively easy to cook, but they present a bit of a challenge. Since they're such a lean cut, they're prone to overcooking and quick to dry out. A matter of minutes can make a difference between slicing through a succulent pork loin and chewing a tough cardboard-like piece of meat.
However, I have two favorite ways to prepare juicy, flavorful pork chops. First, my copycat salt and pepper pork chops! They took a bit of experimentation, but I'm proud to say they're just as good, if not better, than the restaurants. Second, tonkatsu!
What is Tonkatsu
Tonkatsu is a Japanese dish consisting of a crispy fried pork cutlet. Seasoned pork loin or fillet is lightly dredged in flour, dipped in beaten eggs, and coated in Panko bread crumbs before deep-frying in hot oil until golden and crunchy.
While pork (ton) is the most popular, several variations use other meat alternatives such as boneless chicken (tori), minced meat patties (menchi), ham steaks (hamu), and beef (gyu).
Helpful tips
- Make a few slits about 2 inches apart through the fat and connective tissue on each of the pork chops to prevent them from curling during frying.
- For the best results, maintain the deep-frying temperature at an optimal range of 350 F to 375 F.
- Clean the oil and remove any crumbs between batches to keep the crust from darkening.
How to serve
- Tonkatsu is traditionally served with shredded cabbage on the side and a thick, sweet, and salty tonkatsu sauce.
- It's also common to enjoy the breaded cutlets in sandwiches (katsu-sando), curry (katsukare), or rice bowls (katsudon).
More pork recipes
Ingredients
- 4 center cut pork chops, about ½ inch thick
- canola oil
- salt and pepper to taste
- ½ cup flour
- 2 eggs, well beaten
- 1 ½ cups panko bread crumbs
- ½ head cabbage, finely shredded
- tonkatsu sauce
Instructions
- Cut two slits about 2 inches apart through the fat and connective tissue on each of the pork chops. Season with salt and pepper to taste.
- In wide heavy bottomed skillet over medium heat, heat about 2-inches deep of oil to about 350 F.
- Place flour in one plate, the bread crumbs in another plate, and the beaten eggs in a bowl. Lightly dredge pork chop in flour, dip in eggs and then roll in bread crumbs, patting down crumbs to fully coat. Repeat with remaining pork chops.
- Add pork chops into hot oil and deep-fry, turning as needed, for about 8 to 10 minutes or until breading is golden and pork is cooked through.
- Remove from pan and drain on a wire rack set over a baking sheet. Let rest for about 2 to 3 minutes before slicing.
- Serve with a generous heap of shredded cabbage and a side of tonkatsu sauce.
Notes
- Make a few slits about 2 inches apart through the fat and connective tissue on each of the pork chops to prevent them from curling during frying.
- For the best results, maintain the deep-frying temperature at an optimal range of 350 F to 375 F.
- Clean the oil and remove any crumbs between batches to keep the crust from darkening.
Video
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Leonard Spradlin says
If you mix a couple of Tbsp of flour in with the egg, making a batter, the crust on the pork is so much better. I usually add a little salt & pepper to the egg batter mix. You want the consistency of pancake batter for best results.
Lalaine Manalo says
Thanks for the tip!
Gigi says
I am an instant fan. All the recipes from your site that I tried is perfect. This tonkatsu is so much better from the one I got years ago. So glad to have found you. Keep on posting and have a lovely Christmas =) from my kitchen to yours =))
Lalaine says
Oh wow! Thank you so much for your feedback. I am happy to know you find the recipes useful. Happy holidays to you and your loved ones 🙂
michelle says
This was so good and economical! My husband and boys love katsu and Japanese restaurants charge between $10-$15 per order. Sometimes we spend $45 on katsu alone! I fed my family of 5 with this recipe and it probably coast me less than $20. I had to cook 2 extra pork chops and there was still enough flour, eggs and Panko left over to use.
Lalaine says
I am glad your family enjoyed the katsu. Japanese food/restaurants do tend to be outrageously expensive, more than other restaurants I think. Cooking our food is really more economical and wise spending 🙂