Easy & Quick Crispy Tonkatsu

Tonkatsu. Juicy deep-fried pork cutlet coated in panko breadcrumbs served with a tangy tonkatsu sauce. This delicious Japanese food pairs well with white steam and veggies. I also share how to make the savory tonkatsu sauce from scratch! Ready in 30 minutes!

5 from 10 votes

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Prep Time 18

Cook Time 12

Total Time 30

Course Main Course

Cuisine Japanese

Servings pieces

Calories per serving 414 kcal

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!

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