Tonkatsu with Crispy Panko Crust
Japanese breaded and deep-fried pork cutlets with a golden panko crust served with tangy tonkatsu sauce. A beloved comfort food that's crispy outside and tender inside.
- Total time
- 25 min
- Servings
- 2
- Calories
- 580
- Protein
- 38g
Ingredients
- 2 pieces (6 oz each) pork loin chops
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup all-purpose flour
- 1 large egg
- 1 cup panko breadcrumbs
- 2 cups vegetable oil for deep frying
- ½ cup tonkatsu sauce or Worcestershire sauce
- 3 tbsp ketchup
- 1 tbsp soy sauce
- ½ tbsp rice vinegar
- ½ tsp sugar
- 1 cup shredded cabbage
- 2 pieces lemon wedges
Instructions
- 1
Pat pork chops dry with paper towels. Using a meat mallet, gently pound each chop to even thickness of about 0.5 inches.
- 2
Season both sides of pork with salt and black pepper.
- 3
Set up three shallow bowls: one with flour, one with beaten egg, and one with panko breadcrumbs.
- 4
Make tonkatsu sauce: combine tonkatsu sauce, ketchup, soy sauce, rice vinegar, and sugar in a small bowl. Stir well.
- 5
Coat each pork chop with flour, shaking off excess.
- 6
Dip floured pork into egg, then coat thoroughly with panko breadcrumbs, pressing gently so crumbs adhere.
- 7
Heat vegetable oil to 350°F in a deep heavy pot or Dutch oven using a thermometer.
- 8
Carefully add breaded pork chops to hot oil. Fry for 3–4 minutes until golden brown and crispy, turning once halfway through.
- 9
Transfer to a paper towel-lined plate to drain excess oil.
- 10
Slice tonkatsu into bite-sized strips if desired.
- 11
Arrange shredded cabbage on plates and top with tonkatsu.
- 12
Drizzle tonkatsu sauce over the cutlets and serve with lemon wedges on the side.
Tools you’ll need
- meat mallet
- paper towels
- 3 shallow bowls
- small mixing bowl
- deep heavy pot or Dutch oven (6-quart)
- deep-fry thermometer
- slotted spoon or spider strainer
- paper towel-lined plate
- knife for slicing
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