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–+ servings

Crispy Tonkatsu (Pork Cutlet)

Achieve the ultimate golden, shatteringly crisp Japanese pork cutlet at home. The secret lies in using authentic panko breadcrumbs and the perfect frying technique.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Dishes
Servings 2

Ingredients
  

  • 2 Pork loin chops approx. 150g eachnSalt and black pepper to tasten2 tbsp All-purpose flourn1 Egg
  • beatenn1 cup Japanese Panko breadcrumbsnVegetable oil for deep-fryingnShredded green cabbage for servingnTonkatsu sauce

Instructions
 

  • Step 1: Make small cuts along the connective tissue between the meat and fat of the pork chops to prevent curling.
  • Pound the meat lightly with a meat mallet, then season both sides with salt and pepper.nStep 2: Dredge each pork chop lightly in flour, shaking off excess.
  • Dip completely into the beaten egg, then coat thoroughly with Panko breadcrumbs, pressing gently so they stick.nStep 3: Heat vegetable oil in a deep pan to 170°C (340°F).
  • Carefully lower the pork chops into the oil.
  • Fry for about 3-4 minutes per side until the exterior is a beautiful golden-brown.nStep 4: Remove the cutlets and drain them vertically on a wire rack for 3 minutes.
  • This keeps the underside from getting soggy.nStep 5: Slice the Tonkatsu into thick strips.
  • Serve immediately with a generous side of finely shredded cabbage and savory Tonkatsu sauce.

Notes

"💡 Omotenashi Tip: Letting the Tonkatsu rest vertically on a wire rack allows residual heat to finish cooking the inside while keeping the crust crispy!"
Keyword Crispy, Fried, Pork
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