MeatHotFriendlyDeep FryerIntermediateJapaneseHigh in proteinSalty

Japanese Tonkatsu

Name: Japanese Tonkatsu
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 portions
Ingredients: 4 Boneless pork chops (about 150 g each); 80 g Flour; 2 Eggs (beaten); 150 g Panko breadcrumbs; 4 g Salt; 2 g Black pepper (freshly ground); 800 ml Frying oil (approximate amount depending on the pot); 300 g Green cabbage (very finely shredded); 100 ml Tonkatsu sauce (for serving); 1 Lemon (cut into wedges); 20 g Japanese mustard (optional)

A Japanese pork cutlet coated in panko breadcrumbs, crispy on the outside and tender on the inside, served with tonkatsu sauce and finely shredded cabbage.

25 minPrep

45 minTotal

4Servings

MediumDifficulty

About 590 kcal per serving

Ingredients

Portions

Boneless pork chops (about 150 g each)4
Flour80 g
Eggs (beaten)2
Panko breadcrumbs150 g
Salt4 g
Black pepper (freshly ground)2 g
Frying oil (approximate amount depending on the pot)800 ml
Green cabbage (very finely shredded)300 g
Tonkatsu sauce (for serving)100 ml
Lemon (cut into wedges)1
Japanese mustard (optional)20 g

Preparation

Prepare the meat
Trim excess fat if necessary, then make a few small cuts along the edges to prevent the pork chops from curling. Lightly flatten them and season with salt and pepper.
Prepare the breading
Place the flour, beaten eggs, and panko in three separate shallow dishes.
Bread the pork
Coat each pork chop in flour, shaking off the excess, then dip it into the beaten eggs and finally coat it with the panko. Press gently so the breadcrumbs adhere well.
Heat the oil
Heat the oil in a deep pot or deep fryer to 170 to 175 °C.
Fry the tonkatsu
Lower one or two cutlets at a time into the oil and fry for 4 to 5 minutes, turning halfway through, until golden brown and cooked through.
Drain
Place the tonkatsu on a wire rack or paper towels and let it rest for 3 to 4 minutes.
Slice
Slice each tonkatsu into even strips about 2 cm wide.
Plate and serve
Serve with shredded cabbage, tonkatsu sauce, a lemon wedge, and a little Japanese mustard.

Tips & tricks

Lightly flatten the pork chops to achieve an even thickness and uniform cooking.
Gently press the panko onto the meat so it adheres well during frying.
Keep the oil between 170 and 175 °C to achieve a crispy coating without burning it.
Let the tonkatsu rest on a wire rack for a few minutes after cooking to preserve its crispiness.
Slice the meat into strips only just before serving.

Variations

Replace the pork with chicken to make chicken katsu.
Bake it in the oven or cook it in an Air Fryer for a lighter version.
Add cheese between two thin cutlets for a stuffed version.
Serve the tonkatsu over rice with an egg and onions to make katsudon.

Storage

Store cooked tonkatsu in an airtight container in the refrigerator for up to 2 days. Reheat it in a 180 °C oven for 8 to 10 minutes or in an Air Fryer to restore the crispy coating. Avoid using the microwave, as it softens the breading.