Pork Tonkatsu is a staple of Japanese home cooking and a favorite across izakayas (Japanese pubs) and restaurants. It features thick slices of tender pork loin coated in golden, crunchy panko breadcrumbs and deep-fried to perfection. The result is a satisfyingly crispy exterior that gives way to moist and flavorful meat inside.
This iconic Japanese dish is more than just fried pork — it’s about texture, flavor balance, and presentation. Traditionally served with steamed rice, miso soup, shredded cabbage, and a tangy-sweet tonkatsu sauce , this meal brings together all the elements of a hearty and comforting Japanese plate.
Tonkatsu can be customized into variations like cheese tonkatsu , sesame tonkatsu , or even sliced and added to ramen or rice bowls. Whether you’re new to Japanese cuisine or craving a taste of Tokyo, this recipe makes it easy to recreate at home.
What makes tonkatsu so special is its simplicity — made with just a few ingredients but elevated by technique. The key lies in selecting the right cut of pork, breading it properly, and frying at the right temperature to achieve that perfect golden crunch without overcooking the meat.
Serve it family-style or enjoy as a solo comfort meal — either way, this tonkatsu will have you coming back for more.
Ingredients (Makes 4 servings):
For the Pork:
- 4 boneless pork loin chops (about 1 inch thick)
- Salt and pepper to taste
For Coating:
- 2 large eggs
- 1 cup panko breadcrumbs
- All-purpose flour (for dredging)
For Frying:
- Vegetable oil (enough for deep frying)
Serving Suggestions:
- Shredded cabbage
- Steamed white rice
- Tonkatsu sauce (store-bought or homemade)
- Optional: lemon wedges, miso soup
Instructions:
Step 1: Prepare the Pork
Season both sides of each pork chop with salt and pepper. Set aside.
Step 2: Dredge in Flour
Dust each pork cutlet lightly in flour, shaking off any excess. This helps the egg stick better.
Step 3: Coat with Egg
Dip each piece into beaten eggs, allowing any excess to drip off.
Step 4: Bread with Panko
Press each pork cutlet into panko breadcrumbs, making sure both sides are evenly coated. Use your hands to gently press the crumbs onto the meat for a full, even crust.
Step 5: Fry Until Golden Brown
Heat oil in a large pot or deep skillet to 340–350°F (170–175°C). Carefully place 1–2 pork cutlets into the hot oil and fry for 4–5 minutes per side until golden brown and fully cooked through (internal temp should reach 145°F / 63°C).
Remove and drain on wire rack or paper towels.
Step 6: Rest and Slice
Let the tonkatsu rest for 2–3 minutes before slicing. This allows the juices to settle and ensures moist, juicy meat.
Step 7: Serve
Serve warm with shredded cabbage, steamed rice, and a generous drizzle of tonkatsu sauce. Add a squeeze of lemon for extra brightness if desired.
Pro Tips:
- Use a meat mallet to gently pound the pork slightly for even thickness and tenderness.
- Letting the breaded cutlets sit for 5–10 minutes before frying helps the coating adhere better.
- For extra crispiness , double-coat by brushing with egg again after the first layer of panko and adding another thin coat.
- Try tonkatsu with cheese by stuffing a slice of mozzarella inside the pork before breading.
