This tonkatsu recipe, aka "Pork Katsu", is a classic Japanese dish of thin pork cutlets coated with panko breadcrumbs, then fried until golden and smothered in tonkatsu sauce. Comfort food at its finest.
Today we're making a classic Japanese dish called "Tonkatsu", and I think you're going to love it.
Tonkatsu is a dish of thin pork fillets that are breaded with crispy panko then deep fried until juicy and golden brown. They're crunchy and comforting, and absolutely outstanding when served with tangy tonkatsu sauce, which is essentially a Japanese BBQ sauce.
The recipe was created in 1899 by a chef named Kida Motojiro as part of the yoshoku movement, which then saw an explosion of Western cuisine done with Japanese techniques.
At the time, pork was an unusual ingredients, and it was fried in panko rather than done tempura style. Today, tonkatsu, or pork katsu, is a hugely popular dish.
It's quick and easy to make, and you can spice it up as much as you'd like.
Let's talk about how to make tonkatsu, shall we?
Classic Tonkatsu Ingredients (Pork Katsu)
- Boneless Pork Chops. Pork loin or pork shoulder is ideal for this recipe, though you can use your favorite cuts.
- Salt and Pepper.
- For Breading. Flour, Eggs, Panko Bread Crumbs.
- Vegetable Oil. For frying. Use a neutral oil like corn oil or canola oil.
- Cabbage. For traditional serving.
- To Serve. Tonkatsu sauce, sliced green onion.
How to Make Tonkatsu - the Recipe Method
Flatten the Pork. Pound the pork cutlets with a kitchen mallet to flatten to 1/2 inch thickness. Season them with salt and pepper and set aside. Cover the pork with a bit of plastic wrap before pounding can help keep things clean.
Heat the Oil. Heat at least 1 inch of vegetable oil in a large wide pot over medium-high heat to 350 degrees If you are unable to measure the temperature, add a droplet of flour to the oil. It is ready when the flour sizzles. Do NOT bring the oil to a boil.
Set Up Your Breading Station. Set up your breading station with 3 shallow bowls in a row. Add the flour to the first bowl, the beaten eggs to the second bowl, and the panko bread crumbs to the third bowl.
Bread and Fry the Pork. Dip each pork cutlet first into the flour, then into the egg wash, then into the panko.
Be sure to get them nicely coated and leave no bare spots.
Set the panko coated pork cutlets into the hot oil and fry them for about 4-5 minutes, or until they turn golden brown.
Drain the Pork. Remove the fried pork and drain on a paper towel lined plate or baking sheet.
Slice and Serve. Slice the pork into strips and serve with shredded cabbage and tonkatsu sauce. Garnish with green onion.
Boom! Done! Classic tonkatsu is ready to serve. Looks great, doesn't it? You can also serve it with white rice or a spicy Japanese mustard. So good!
Recipe Tips & Notes
- Tonkatsu Sauce. Tonkatsu sauce is essential to a proper pork katsu recipe. It is basically a Japanese take on Worcestershire sauce. Check out my tonkatsu sauce recipe, which you can make a couple different ways, with an easy version and more of a restaurant style version.
- Chicken Katsu. Use boneless chicken breast in place of the pork for chicken katsu, which is also a popular version of this recipe.
That's it, my friends. I hope you enjoy this tonkatsu recipe, aka pork katsu. Let me know if you make it. I'd love to hear how it turned out for you. Extra tonkatsu sauce for me, please!
Cookbook Recommendation
If you love Japanese cuisine, check out the following cookbook. I'm learning a lot from it and used it to develop this recipe. Great book!
- Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond, by Tadashi Ono & Harris Salat (affiliate link, my friends!)
- Buy Bull Dog Sauce (affiliate link, my friends!)
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Tonkatsu Recipe (Pork Katsu)
Ingredients
- 4 fillets boneless pork chops 3/4 inch thick - use pork loin or pork shoulder
- Salt and pepper to taste
- 1 cup flour
- 2 large eggs beaten
- 2 cups panko bread crumbs
- Vegetable oil for frying
- 1 small green cabbage sliced or shredded
- FOR SERVING: Tonkatsu sauce, sliced green onion
Instructions
- Pound the pork cutlets with a kitchen mallet to flatten to 1/2 inch thickness. Season them with salt and pepper and set aside.
- Heat at least 1 inch of vegetable oil in a large wide pot over medium-high heat to 350 degrees If you are unable to measure the temperature, add a droplet of flour to the oil. It is ready when the flour sizzles. Do NOT bring the oil to a boil.
- Set up your breading station with 3 bowls in a row. Add the flour to the first bowl, the beaten eggs to the second bowl, and the panko bread crumbs to the third bowl.
- Dip each pork cutlet first into the flour, then into the egg wash, then into the panko. Be sure to get them nicely coated and leave no bare spots.
- Set the breaded pork cutlets into the hot oil and fry them for about 4-5 minutes, or until they turn golden brown.
- Remove the fried pork and drain on a paper towel lined plate.
- Slice the pork into strips and serve with sliced cabbage and tonkatsu sauce. Garnish with green onion.
Notes
Nutrition Information
