Enjoy our foolproof tonkatsu recipe for tender, crispy pork cutlet perfection. Step-by-step guide, delicious results—your next dinner delight awaits!
Tonkatsu
Difficulty: ★★★☆☆Servings
2
servingsPrep time
15
minutesCooking time
10
minutesTonkatsu Ingredients
2 pork loin cuts (suitable for Tonkatsu)
Usually around 1/2–3/4 inch thick each.
Substitute: Thick pork chops (trim off excess fat) if loin cutlets are not available.Salt and pepper, a pinch each
Cake flour or all-purpose flour (enough for coating)
1 egg, beaten
Panko breadcrumbs (enough for coating)
Substitute: Regular breadcrumbs, though panko yields a crispier crust.Vegetable oil (for deep frying)
Recommended: Canola, peanut, or sunflower oil.
Directions
- Tenderize and Season the Pork
Trim & Pound: If there are any tough sinews, make small slits to prevent curling. Use a meat mallet to gently pound the pork evenly, shaping into a neat cutlet.No mallet? Wrap a rolling pin in plastic wrap or use the back of a knife to lightly tenderize.
Season: Sprinkle both sides with a pinch of salt and pepper, ensuring even coverage. - Coating the Pork
Flour: In your left hand, hold one pork cutlet and dredge it in flour. Shake off excess.
Egg Wash: Still holding it in your left hand, dip it into the beaten egg. Make sure the egg coats evenly.
Panko: Transfer the cutlet onto panko breadcrumbs. Using only your right hand (keeps it dry), scoop panko onto the top and sides of the meat. Press gently to adhere.
Double Coating (Optional): For an extra-crispy crust, repeat the flour → egg → panko steps once more.
Rest: Let the coated cutlets sit for about 10 minutes. Meanwhile, prepare the frying oil. - First Fry (Lower Heat)
Oil Temperature: Heat oil to 160–170°C (320–340°F).
Carefully place the breaded cutlets into the oil. Avoid moving them around too much.
Fry until they begin to turn lightly golden (about 2–3 minutes), then remove.
Drain excess oil by standing them on edge (or placing on a rack). - Second Fry (Higher Heat)
Raise Temp: Increase oil temperature to 180°C (around 355°F).
Return the partially fried cutlets to the hot oil.
Fry briefly (usually under 1 minute) until a deep golden-brown color appears.
Remove and drain on a rack or paper towels. - Slice & Serve
Rest the tonkatsu for a moment. Then slice into strips with a sharp knife, hearing a crisp “crunch” as you cut.
Plate immediately and serve with shredded cabbage, tonkatsu sauce, or your favorite condiments.
Notes
- Meat Choice: Loin cuts are classic for Tonkatsu; if too thick, pound them thinner for even cooking.
Double Coating: Ensures an extra crunchy exterior, but be mindful it may soak up slightly more oil.
Two-Step Frying: The first low-temperature fry cooks the interior; the second high-temperature fry locks in crispness and color.
Oil Temperature Control: A thermometer helps maintain the right heat. If the oil is too cool, the crust absorbs more oil; too hot, it may burn.
Serving Suggestions: Typically enjoyed with shredded cabbage, miso soup, and steamed rice. Tonkatsu sauce, Worcestershire sauce, or a dab of mustard pairs well.