Japanese
Tonkatsu (Crispy Pork Cutlet)
A classic Japanese dish consisting of a thick pork loin breaded with panko and deep-fried to crispy perfection, served with shredded cabbage and savory sauce.
Watch it madeChamp's Japanese Kitchen · 6:50
Ingredients
- Pork loin chops2 slices
- Salt and pepperto taste
- All-purpose flour1/2 cup
- Egg1, beaten
- Panko breadcrumbs1 cup
- Oil for fryingas needed
- Cabbage1/4 head, shredded
Method
- Make small cuts in the connective tissue between the meat and fat of the pork loins to prevent curling. Season both sides with salt and pepper.
- Dredge each pork loin in flour, shaking off excess, then dip into beaten egg, and finally coat thoroughly with panko breadcrumbs.
- Heat oil in a deep pan to 170°C (340°F). Deep fry the pork cutlets for 5-6 minutes until golden brown and crispy, turning once.
- Remove from oil and drain on a wire rack or paper towels. Let rest for 2 minutes before slicing into strips.
- Serve with shredded cabbage, tonkatsu sauce, and hot rice.
Common questions
Can I substitute pork loin chops with another cut for tonkatsu?
Yes. Pork tenderloin or boneless pork chops work, but keep them about 1 to 1.5 cm thick so they cook through before the coating burns. Tenderloin is leaner and cooks faster, so watch the oil temperature closely.
How long should I fry tonkatsu, and how do I know it’s done?
Fry at 170°C (340°F) for about 5 to 6 minutes total, turning once. It’s done when the crust is deep golden brown and the pork juices run clear. A thermometer should read 63°C (145°F) inside.
What are the most common mistakes when making tonkatsu?
Skipping the small cuts in the fat can cause curling. Another mistake is using oil that’s too hot, which browns the crust before the pork cooks. Also avoid pressing the panko on too hard, which can make the coating dense.
How should I store leftover tonkatsu and reheat it?
Cool it quickly, then refrigerate in an airtight container for up to 3 days. Reheat in an oven or air fryer at 180°C (350°F) until crisp and hot, about 8 to 12 minutes. Avoid microwaving if you want to keep the crust crunchy.
What should I serve with tonkatsu besides cabbage and rice?
Shredded cabbage is classic, but you can also add miso soup, pickles, or potato salad. Serve the cutlet sliced into strips with tonkatsu sauce on the side, so the crust stays crisp until eating.