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Delicious Tonkatsu Recipe (Crispy Japanese Pork Cutlet)

Tonkatsu (Japanese Pork Cutlet)

This Tonkatsu recipe features crispy golden pork cutlets that are easy to make and perfect for a weeknight dinner or special occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Tonkatsu
  • 2 pieces boneless pork loin chops about 1 inch thick
  • Salt and pepper
  • 1/2 cup all-purpose flour for dredging
  • 1 large egg beaten
  • 1 cup panko breadcrumbs for coating
  • Vegetable oil
  • Tonkatsu sauce
  • Shredded cabbage

Equipment

  • Large Skillet

Method
 

  1. Step 1: Pat the pork chops dry with paper towels. Season both sides with salt and pepper.
  2. Step 2: Set up a breading station: place the flour in one shallow dish, the beaten egg in another, and the panko breadcrumbs in a third.
  3. Step 3: Dredge each pork chop in flour, dip in the beaten egg, then coat with panko breadcrumbs, pressing gently to adhere.
  4. Step 4: In a large skillet, heat about 1/2 inch of vegetable oil over medium heat until hot.
  5. Step 5: Carefully add the breaded pork chops to the skillet, cooking for about 4-5 minutes on each side until golden brown and cooked through.
  6. Step 6: Remove the pork cutlets from the skillet and place on a paper towel-lined plate to drain excess oil.
  7. Step 7: Slice the tonkatsu into strips and serve with tonkatsu sauce and shredded cabbage, if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep the crust crispy.