Name: Tonkatsu (Japanese Pork Cutlets)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 Tbsp ketchup; 1 Tbsp worcestershire sauce; 1.5 tsp oyster sauce; 1 tsp sugar; 2 boneless pork loin chops, pounded to about ½ inch, thick; ½ cup flour; 2 eggs, whisked; 2 cups panko

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Tonkatsu is a simple fried pork cutlet, popular in Japanese cuisine. It’s crispy outside, tender inside, and comes with a beautifully flavorful katsu sauce.

What I love about Tonkatsu is how easy it is to make. With just a few simple ingredients, I can have this crispy treat on the table in about 20 minutes.

It’s also the base for some of my other dishes, Katsudon and Katsukarē.

Tonkatsu is a simple fried pork cutlet, popular in Japanese cuisine. It’s crispy outside, tender inside, and comes with a beautifully flavorful katsu sauce.

Pork loin can be difficult to cook. My usual fallback when I have some on hand is my popular Jägerschnitzel.

This tonkatsu is also a fried pork cutlet, though it’s a somewhat lighter dish.

Now that I’ve tried it, I can definitely see coming back to this one regularly.

What is Tonkatsu?

Ton (豚) is the Japanese word for “pig”, and Katsu (カツ) is a shortened version of Katsuretu (カツレツ), derived from the English word “cutlet”… so, essentially, “pig cutlet”.

Either pork loin or tenderloin are first pounded flat, then panko coated and deep fried.

The dish is a classic example of yōshoku, Japanized forms of European dishes, that became popular in the late 19th century.

It is typically served with rice and cabbage, and most importantly, katsu sauce.

Ingredients Needed

Pork – as mentioned, loin or tenderloin can be used. I prefer loin for this recipe. It is more budget friendly and comes out perfect when cooked this way. Some times, I make the same recipe using chicken breast for Chicken Katsu.
Flour
Eggs
Panko
Katsu Sauce – ketchup, worcestershire sauce, oyster sauce, sugar

Tonkatsu Recipe

First, I start by preparing the pork cutlets. I pound them flat to about 1 centimeter thick using a meat mallet. I find it’s best to place them in a Ziploc bag, one at a time, before pounding. This little trick really helps avoid splattering.

Next, I get my dredging ingredients ready. I gather three shallow bowls, one with flour, one with whisked eggs, and one with panko.

Then, I heat the oil in a skillet over medium-high heat. I aim to get the oil around 350 degrees. If you have an electric skillet, that’s ideal. But if not, I just use a meat thermometer to check the oil temperature.

After that, I season the pork with a bit of salt, then dredge it in flour, dip it in the egg, and finally coat it with panko. I fry the cutlets until they’re golden brown, which usually takes about 8-10 minutes. I make sure to turn them every few minutes for even cooking. Once they’re done, I transfer them to a paper towel-lined plate to drain off any excess oil. And that’s it, crispy, golden Tonkatsu is ready!

two fried pork cutlets on a paper towel lined plate.

Serving Suggestions

I usually pair tonkatsu with some shredded cabbage and a generous drizzle of tonkatsu sauce. It’s the perfect combo! And, of course, I like to have it with a side of rice to make it a complete meal.

A popular variation is Katsudon, which is an omelet-like dish featuring tonkatsu, and served over a bowl of rice. It’s very tasty, and will be our next post!

Another post coming in the near future is Katsukarē, which is tonkatsu served with Japanese curry.

It is also often served in sandwiches, called Katsu-sando.

Jason’s Tips

Pork Thickness: I always make sure to pound the pork loin chops evenly to about ½ inch thick. This helps them cook evenly and quickly.
Use Panko for Crunch: Panko breadcrumbs are my go-to for that light, airy, and crispy texture. They absorb less oil than regular breadcrumbs, which means a much crunchier coating.
Correct Oil Temperature: I keep the oil around 350°F. If the oil’s too hot, the breading can burn before the pork is fully cooked. If it’s too cool, the breading might absorb too much oil and turn soggy.
Fry in Batches: I don’t overcrowd the skillet. Cooking one or two cutlets at a time helps maintain the oil temperature and ensures even cooking.
Drain Excess Oil: After frying, I let the Tonkatsu rest on a wire rack or a paper towel-lined plate to drain any excess oil. This helps keep the breading crisp.
Serve Immediately: I like to serve Tonkatsu right away while the breading is still crisp. Pairing it with shredded cabbage or slaw and rice makes it a traditional and complete meal.
Leftovers: If I have any leftovers, I reheat them in the oven or an air fryer to maintain that crispiness.

Fry up these tasty pork cutlets in your kitchen, and see why they are one of the most popular dishes in Japan.

Tonkatsu, on our Gypsy Plate… enjoy!

Try these other great Asian Dishes!
Japanese Beef Curry
Thai Basil Fried Rice
Mongolian Beef
Chicken Caldereta
Teriyaki Chicken
Gado Gado
Bun Cha