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Irresistible Tonkatsu Recipe (Perfect Japanese Pork Cutlet)

Tonkatsu (Japanese Pork Cutlet)

Imagine the sound of sizzling pork, the aroma filling your kitchen, and the joy of biting into a crispy, golden cutlet. Tonkatsu is more than just a meal; it evokes memories of cozy family dinners and satisfying comfort food.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Tonkatsu
  • 2 pieces boneless pork loin chops about 1 inch thick
  • to taste salt for seasoning
  • to taste pepper for seasoning
  • 1/2 cup all-purpose flour for breading
  • 1 large egg beaten
  • 1 cup panko breadcrumbs for coating
  • 1/2 inch vegetable oil for frying
  • to taste tonkatsu sauce for serving
Optional Garnishes
  • shredded cabbage for garnish
  • lemon wedges for squeezing

Equipment

  • Large Skillet
  • Meat Mallet or Rolling Pin
  • Shallow Dishes for Breading

Method
 

  1. Step 1: Start by placing the pork loin chops between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound them to an even thickness of about 1/2 inch.
  2. Step 2: Season both sides of the pork with salt and pepper to taste.
  3. Step 3: Set up your breading station: Place the flour in one shallow dish, beat the egg in another dish, and put the panko breadcrumbs in a third dish.
  4. Step 4: Dredge each pork chop in the flour, shaking off any excess. Then dip it into the beaten egg, allowing the excess to drip off, and finally coat with the panko breadcrumbs, pressing gently to make sure they stick.
  5. Step 5: In a large skillet, heat about 1/2 inch of vegetable oil over medium heat until it's hot.
  6. Step 6: Carefully add the breaded pork chops to the skillet. Fry them for about 4-5 minutes on each side, or until they are golden brown and cooked through.
  7. Step 7: Once done, remove the pork chops from the skillet and let them drain on paper towels to absorb any excess oil.
  8. Step 8: Slice the tonkatsu into strips and serve with a drizzle of tonkatsu sauce. Garnish with shredded cabbage and lemon wedges if desired.

Notes

Leftover tonkatsu can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend placing it in a hot skillet to regain that crispy texture rather than using a microwave.