Juicy deep-fried pork cutlet coated in panko breadcrumbs served with a tangy tonkatsu sauce. This quick and easy tonkatsu is ready in 30 minutes and made with simple ingredients. It beats takeout and a great main for the family!
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What is Tonkatsu?
Tonkatsu is made of seasoned pork cutlet coated in a flour, eggs, and panko breadcrumbs and deep fried in oil. The word "tonkatsu" means "pork cutlet" in Japanese.
This Japanese style pork cutlet is popularly served at many restaurants in Japanese restaurants and households and it's absolutely delicious thanks to it's crispy exterior!
Tonkatsu is often served with white rice, cabbage slaw with a tangy savory brown sauce. You can also serve it over udon noodles, curry sauce, or between bread.
There are different ways in making this Japanese dish but I will share a very simple and tasty way that requires minimal ingredients and minimal steps!
Ingredients
Please scroll down to below recipe card for exact measurements.
- Boneless pork loin chop: or substitute with pork chops with the bone removed or thick slices of pork tenderloin.
- Garlic powder, Salt and Black Pepper: to season the pork
- Panko bread crumbs: or substitute with normal breadcrumbs as a last resort. If you're gluten-free, substitute with gluten-free panko.
- Beaten egg: to help our panko stick to the pork.
- All-purpose flour: to help the egg stick to pork. If you're gluten-free, substitute with cornstarch or potato starch.
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil. Avoid olive oil, coconut oil or any heavy scented oils.
Homemade Tonkatsu Sauce
- Ketchup
- Worcestershire sauce: if you have Japanese Worcestershire sauce, opt for that! If you're gluten-free, substitute with a gluten-free version of this sauce.
- Oyster sauce: or substitute with vegetarian stir fry sauce if you don't like oysters. If you're gluten-free: substitute with a gluten-free version.
- White granulated sugar: or substitute with brown sugar or cane sugar
Note: Most Asian grocery stores will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
Expert Tips
- Cut slits into the fat to prevent pork from curling.
- Tenderize the meat if thicker than 1 cm with a meat tenderizer or with the back of your knife. This ensures that it cooks evenly without overcooking the exterior coating.
- Generously coat. Ensure when dredging your pork in the flour, eggs and panko that it’s evenly and well coated.
- Fry in small batches to maintain oil temperature!
- Deep fry until golden brown over medium heat for about 2-3 minutes per side and do not rush the process.
- Allow the fried pork to rest after frying for 5 minutes on a cooling rack or paper towel lined plate so the juices can redistribute in the meat.
Instructions
Below are step-by-step instructions on how to make tonkatsu:
Make Slits into Fat & Tenderize
First make small slits into the layer of fat that surrounds the pork loin to prevent it from curling when it fries. No need to cut slits into the non-fat portion.
If your loins are thicker than 1 cm, tenderize with a meat mallet or with the back and side of your knife for tender pork.
Season & Coat Pork in Flour
Season on both sides with enough salt, black pepper and garlic powder.
Prepare three shallow bowls with all-purpose flour in one, beaten eggs in the second and panko breadcrumbs in the third. Evenly coat each piece of pork into the flour first and shake off excess flour.
Coat in Eggs & Panko
Then, evenly coat the pork in the beaten eggs.
Lastly, generously coat the pork in panko – ensuring no bald spots. Repeat for the remaining pieces of pork.
Heat Oil & Deep Fry
In a large pan, heat oil over medium heat (350 degrees F). Check to see if the oil is hot enough by using an instant read thermometer or place a wooden chopstick in the oil and look for bubbles.
Carefully lower pork away from you. Cook the pork in small batches (1-2 pieces per batch). Deep fry pork on each side for 2-3 minutes or golden brown (or an internal temperature of 145 F).
Slice & Make Sauce
Remove and transfer cooked pork to a wire rack or paper towel lined plate to rest for 5 minutes before slicing.
In a small bowl, combine the sauce ingredients. Serve with tonkatsu!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? This can be stored in a freezer friendly bag and frozen up to 3 months or until you see freezer burn. To reheat, defrost it and reheat in the microwave for 2-3 minutes or in the oven or air fryer at 350 F until hot or deep fry again in oil from frozen.
Pairing Suggestions
Tonkatsu can be served in many ways like:
- over udon noodles
- with Japanese curry sauce and rice
- between Japanese milk bread in a sandwich
- in katsudon
You can also serve tonkatsu with other Japanese side dishes like:
miso soup, Japanese crab corn salad, salad with Japanese ginger salad dressing, shrimp tempura, panko shrimp, ramen eggs, or ebi mayo.
FAQ
Yes! However, please refer to my Chicken Katsu recipe by clicking here.
This can be made in advance and stored in an airtight container in the fridge for up to 4 days. To reheat, microwave for 2-3 minutes or in the oven or air fryer at 350 F until hot or deep fry again in oil from frozen.
Soggy tonkatsu can be caused by a variety of reasons and they can include:
- not generously coating the pork in the dredging
- the oil temperature was not high enough
- the pan was overcrowded with too many pieces of pork
Other recipes you may like
📖 Recipe
Easy & Quick Crispy Tonkatsu
Ingredients
- 1 lb pork loin pre-sliced & boneless
- 1 cup vegetable oil or any neutral oil
- ½ teaspoon salt or as needed
- ¼ teaspoon black pepper or as needed
- ½ teaspoon garlic powder or as needed
- 1 ¼ cup panko breadcrumbs or as needed
- 2 large eggs beaten
- ¼ cup all-purpose flour or as needed (or sub with cornstarch)
Homemade Tonkatsu Sauce (serves 6 tablespoons)
- 2 tablespoon ketchup
- 5 teaspoon worcestershire sauce
- 1 tablespoon oyster sauce
- 2 ¼ teaspoon white granulated sugar
Instructions
- First make small slits into the layer of fat that surrounds the pork loin to prevent it from curling when it fries. No need to cut slits into the non-fat portion.
- If your loins are thicker than 1 cm, tenderize with a meat mallet or with the back and side of your knife.
- Season on both sides with enough salt, black pepper and garlic powder.
- Add all-purpose flour into a large bowl. In a second bowl, beat your eggs. In a third bowl, add and spread out panko.
- Evenly dredge each loin into the flour first, then eggs and lastly panko – ensuring no bald spots. Repeat for the remaining loins.
- In a heavy bottomed pot, heat vegetable oil over medium heat (350 F). Check to see if the oil is hot enough by placing a wooden chopstick in the oil and look for bubbles. Carefully lower pork away from you. Do not overcrowd the pan. Cook the pork in batches (no more than 2 pieces per batch) or it won't get as crispy.
- Deep frying on each side for 2-3 minutes or evenly golden brown (or an internal temperature of 145 F). Remove and transfer to a wire rack or paper towel lined plate to rest for 5 minutes before slicing.
- Remove and transfer pork to a wire rack or paper towel lined plate to rest for 5 minutes before slicing and serving. Repeat for remaining pieces of pork.
- In a small bowl, well combine the sauce ingredients. Serve with tonkatsu!
csmith
Curious question, can this recipe be baked in the oven?
christieathome
Hi there! I haven't tried baking it in the oven yet so I can't confirm just yet. However, I do believe it's possible but I would need to do some testing before sharing that version. Thanks for your patience!
TINA
I have made this so many times! Thank you!
christieathome
Thank you so much for making my recipe so many times, Tina! So happy you enjoy it 🙂
victoria
Just made it last night. It was delish! And the meat was so tender. Thanks for sharing this recipe!
christieathome
So happy to read this, Victoria! Glad it was delicious and tender. Thanks for making my recipe 🙂
Steph
Made this last night, soo good.
christieathome
Thank you so much for making my recipe, Steph! Happy to read that you enjoyed it! 🙂
Heidi | The Frugal Girls
Your cutlets look so perfect. They are such a fabulous temptation paired with your beautiful homemade Tonkatsu sauce! 😋
Tasia ~ two sugar bugs
This tonkatsu looks amazing! Can't wait to share it with my family!
Michelle | Sift & Simmer
My kids love pork tonkatsu! Looks delicious, Christie!
Lauren
Okay YUM! I pinned this to try making this week 🙂 Looks incredible!