Tonkatsu

2 from 8 votes

Level up dinner with golden and crunchy fried pork cutlet. This tonkatsu recipe is super easy to make and tastes just like from the restaurant.

Prep Time20

Cook Time10

Total Time50

Course: Main Course

Cuisine: Asian

Servings: people

Calories: 506kcal

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.

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.