Tonkatsu (Japanese Breaded Pork Cutlet)
Crispy, golden Japanese breaded pork chops served with tangy tonkatsu sauce and shredded cabbage. Ready in 20 minutes with pantry staples and a simple breading technique.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 2 chops (4 oz each) pork loin chops, boneless and skinless
- ½ cup all-purpose flour
- 2 whole eggs
- ¾ cup panko breadcrumbs
- ⅓ cup tonkatsu sauce or Worcestershire-based sauce
- 2 cups, shredded cabbage, green or napa
Instructions
- 1
Place each pork chop on a cutting board and lay your hand flat on top of it. Using a meat mallet or the flat bottom of a small pot, pound the chop firmly 4–5 times, moving across the entire surface until it is uniformly 1/4 inch thick, like a thick pancake.
- 2
Pat each pounded chop dry with a paper towel, pressing gently to remove surface moisture — this helps the coating stick better.
- 3
Set up three shallow bowls in a row. Pour 0.5 cup flour into the first bowl, crack and beat the 2 eggs in the second bowl, and pour 0.75 cup panko into the third bowl. Add 0.5 teaspoon salt and 0.25 teaspoon pepper to the panko; stir with a fork to combine.
- 4
Take one pork chop and coat both sides lightly in the flour, shaking off any excess by tapping it gently over the bowl.
- 5
Dip the floured chop into the beaten egg, turning it once to coat both sides evenly and letting excess egg drip back into the bowl.
- 6
Place the egg-coated chop into the panko bowl and press gently to coat both sides with breadcrumbs, then flip and press again so the coating adheres firmly.
- 7
Repeat steps 4–6 with the second pork chop. Place both breaded chops on a clean plate.
- 8
Heat 3 tablespoons neutral oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 9
Carefully lay both breaded pork chops into the hot oil. You should hear an immediate loud sizzle.
- 10
Cook without moving the chops for 3–4 minutes until the bottom is golden brown and sounds crispy when you tap it gently with a spatula.
- 11
Flip both chops carefully using a spatula or tongs and cook the other side for 3–4 minutes until it is the same golden brown color as the first side.
- 12
Transfer the cooked chops to a clean plate lined with paper towels to absorb excess oil.
- 13
Divide the shredded cabbage evenly between two dinner plates, mounding it in the center of each plate.
- 14
Place one tonkatsu chop on top of each cabbage mound.
- 15
Drizzle 3 tablespoons tonkatsu sauce over and around each chop, letting some pool on the cabbage.
Tools you’ll need
- meat mallet or small pot
- paper towels
- three shallow bowls
- fork
- 12-inch skillet
- spatula or tongs
- dinner plates
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