Crispy Japanese panko-breaded pork cutlet
Tonkatsu
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
2
2 servings
Difficulty
Easy
Cost
Moderate
$$
Tonkatsu
Crispy Japanese panko-breaded pork cutlet
★4.2(5)
A thick pork loin cutlet coated in ultra-crispy panko breadcrumbs and deep-fried to golden perfection. Served with shredded cabbage, tonkatsu sauce, and a wedge of lemon for the ultimate Japanese comfort meal.
15m
Prep Time
10m
Cook Time
25m
Total Time
2
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Tonkatsu is Japan answer to the schnitzel, elevated with panko breadcrumbs that fry up impossibly light and crunchy. The ritual of slicing, saucing, and squeezing lemon is part of the joy.
Japanese cooking prizes precision, balance, and the pure expression of ingredients. This recipe honors those principles while being practical for everyday cooking.
Ingredients
- 2 boneless pork loin chops (3/4-inch thick)
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 2 cups finely shredded cabbage
- 3 tbsp tonkatsu sauce (or Worcestershire)
Instructions
- 1
Score the fat edge and pound pork lightly to even thickness. Season with salt and pepper.
- 2
Dredge each cutlet in flour, dip in beaten egg, then press firmly into panko breadcrumbs.
- 3
Fry in 340F oil for 5 to 6 minutes, flipping once, until deep golden and cooked through.
- 4
Drain on a wire rack for 2 minutes, then slice into strips.
- 5
Serve over shredded cabbage with tonkatsu sauce, hot mustard, and lemon wedges alongside steamed rice.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Pork loinChicken breast or thigh
Chicken katsu is equally beloved in Japan
PankoCrushed cornflakes
Creates an extra-crunchy coating in a pinch
Tips & Storage
Pro Tips
Press panko firmly onto the cutlet for a thick, even coating that stays put during frying.
Let the fried cutlet rest on a rack, not paper towels, to keep the bottom crispy.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Nutrition Facts
Per serving (120mg) · 2 servings
Calories480
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein30g
Carbohydrates22g
Fat38g
Fiber620mg
Sugar2g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use chicken instead?
- Yes, that makes chicken katsu. Use boneless thighs for juicier results.
- What is tonkatsu sauce?
- A thick, fruity Japanese sauce similar to Worcestershire. Available at Asian markets or make with ketchup, Worcestershire, and soy sauce.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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