Tonkatsu. Juicy deep-fried pork coated in panko breadcrumbs served with a tangy tonkatsu sauce. Ready in 30 minutes!
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What is Tonkatsu?
Tonkatsu is a popular Japanese-style pork cutlet. The Japanese word "tonkatsu" means "pork cutlet" in English. The pork is coated in a flour mixture, beaten eggs, and fresh bread crumbs (aka Panko) and deep fried in oil on medium-high heat.
This Japanese style pork cutlet is popularly served at many restaurants in Japan restaurants, Tonkatsu restaurants or in many Japanese households. Sometimes served with miso soup, white rice, cabbage slaw, over udon noodles, with katsu curry, or sandwiched between fluffy bread which is also known as a tonkatsu sandwich.
Tonkatsu is one of the most popular dishes in Japanese cooking. It's also a very common way to cook juicy pork in Japan. This delicious tonkatsu is usually served with a savory sauce. There are different variations in making this simple dish in Japanese cooking but I will share a very simple and tasty way.
Other ways to enjoy Pork Tonkatsu
There are so many ways you can eat this traditional Japanese dish. You can have this Japanese pork cutlet over udon noodles, in curry sauce, in a sandwich or in katsudon! I even share a pork katsu sandwich or tonkatsu sandwich called a Wanpaku Sandwich. It's very popular in Japanese cuisine.
Ingredients
For this tonkatsu fried pork you’ll need the below ingredients. Please scroll down to below recipe card for exact measurements.Â
- Boneless pork loin chop: or substitute with pork chops with pork bone removed or thick slices of pork tenderloin.
- Salt: to season the surface of the pork
- Black pepper: a little bit of black pepper will be needed to season our boneless pork loins.
- Garlic powder: I like using garlic powder to season my Japanese pork cutlet for best results.
- Panko bread crumbs: or if you have fresh panko that would work well too! Or substitute with normal breadcrumbs.
- Beaten egg: to help our panko stick to the pork.
- All-purpose flour: to help flour the pork so the eggs can stick to the meat.
- 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!
- Oyster sauce: or substitute with vegetarian stir fry sauce if you don't like the taste of oyster sauce.
- 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.
How to make Tonkatsu
Cut slits into Fat
First step: Cut slits into the layer of fat that surrounds the pork loin. No need to cut slits into the non-fat portion.
Tenderize Pork
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
Season on both sides with enough salt, black pepper and garlic powder.
Coat Pork in Flour
Prepare three shallow bowls. Add all-purpose flour into the first large bowl. In the second bowl, beat your eggs. In the third bowl, spread out the panko. Evenly coat each piece of pork into the flour first and shake off excess flour.
Coat in Eggs
Then, evenly coat the pork in the beaten eggs.
Coat in Panko Breadcrumbs
Lastly, generously coat the pork in panko – ensuring no bald spots. Repeat for the remaining loins.
Heat Oil
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.
Deep Fry Pork
Carefully lower pork away from you. Do not overcrowd the pan. Cook the pork in batches (no more than 2 pieces per batch).
Deep frying on each side for 2-3 minutes or evenly golden brown (or an internal temperature of 145 F).
Remove from oil
Remove and transfer to a wire rack or paper towel lined plate to rest for 5 minutes before slicing.
Serve with homemade tonkatsu sauce or storebought bulldog tonkatsu sauce.
Make Tonkatsu Sauce
In a small bowl, combine the sauce ingredients. Serve with tonkatsu!
Storage & Reheating
Leftovers will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or reheat on the stovetop in a pan on medium heat until hot.
Expert Tips
- Cut slits into the fat to prevent pork from curling.
- Tenderize the meat if thicker than 1 cm. You’re probably tempted to skip this step but if your pork loin is more than 1 cm thick, it’s highly recommended to tenderize it with a meat tenderizer or 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.
- Deep fry until golden brown. Be patient when you go to deep fry, you’ll want to deep each loin over medium heat for about 2-3 minutes per side until golden brown.
- Allow the fried pork to rest after frying for 5 minutes on a cooling rack or paper towel lined plate. The resting allows the juices to stay inside your pork, making your pork juicy.
FAQ
Yes! However, please refer to my Chicken Katsu recipe by clicking here.
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 add more if needed
- ¼ teaspoon black pepper add more if needed
- ½ teaspoon garlic powder add more if needed
- 1 ¼ cup panko breadcrumbs add more if needed
- 2 eggs beaten
- ¼ cup all-purpose flour add more if needed
Sauce (serves 6 tablespoons)
- 2 tablespoon ketchup
- 5 teaspoon worcestershire sauce
- 3 teaspoon oyster sauce
- 2 ¼ teaspoon white granulated sugar
Instructions
- Cut slits into the layer of fat that surrounds your pork loin. 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.
How to make Tonkatsu Sauce
- 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!