This Cheese Pork Cutlet (Cheese Katsu) is a mouthwatering twist on the classic Japanese tonkatsu . It features a juicy pork cutlet stuffed with gooey melted cheese that bursts out with every bite. The golden, crispy panko crust gives way to tender, flavorful meat and rich cheese — making it an ultimate comfort food loved by kids and adults alike.
Popular in Japanese street food stalls and izakayas (pubs), cheese katsu combines Western-style breading with Japanese flavors and presentation. Whether you’re hosting friends, looking for a fun dinner idea, or craving something indulgent, this dish will definitely impress.
The key to perfect cheese katsu is choosing the right cheese — mozzarella works best because of its stretchy texture, but you can also use cheddar or processed cheese for extra flavor. You’ll be amazed at how easy it is to make this restaurant-quality dish at home with just a few ingredients.
Serve it with tonkatsu sauce, steamed rice, and shredded cabbage for an authentic Japanese-style meal!
Ingredients (Makes 4 cutlets):
For the Pork Cutlets:
- 4 thick pork cutlets (about 1/2 inch thick)
- Salt and pepper to taste
- 1 egg, beaten
- 1 cup panko breadcrumbs
- Oil for frying (vegetable or canola oil)
For the Cheese Filling:
- 4 slices mozzarella cheese (or cheddar, provolone, or processed cheese)
- Optional: grated cheese + small cheese cubes for extra melt
Instructions:
Step 1: Prepare the Pork
Season both sides of each pork cutlet with salt and pepper. Using a sharp knife, carefully make a horizontal slit in the side of each cutlet to create a pocket (be careful not to cut all the way through).
Step 2: Stuff with Cheese
Insert a slice of cheese into each pocket. If you want extra cheesy cutlets, add a few small cubes or a sprinkle of grated cheese inside the pocket before sealing.
Step 3: Bread the Cutlets
Dip each stuffed pork cutlet in beaten egg, then coat evenly with panko breadcrumbs. Press gently to ensure the crumbs stick well.
Step 4: Fry Until Golden
Heat about 1 inch of oil in a large skillet over medium-high heat (around 350°F / 175°C). Carefully place the cutlets in the oil and fry for 3–4 minutes per side until golden brown and crispy.
Alternatively, bake them at 400°F (200°C) for 15–20 minutes, flipping halfway through, for a lighter version.
Step 5: Drain and Serve
Remove the cutlets and drain on paper towels. Let rest for a minute before serving to allow the cheese to set slightly.
Serve hot with tonkatsu sauce , steamed rice , and a side of shredded cabbage dressed with a little soy sauce or mayonnaise.
Pro Tips:
- Use fresh panko breadcrumbs for maximum crispiness.
- Don’t skip letting the cutlets rest — it helps the cheese settle and prevents burning your tongue!
- Try chicken breast instead of pork for a chicken cheese katsu variation.
- Freeze uncooked breaded cutlets on a tray, then store in a ziplock bag for future use — fry directly from frozen, adding 1–2 minutes per side.
