Authentic Japanese Tonkatsu Recipe: Crispy Breaded Pork Cutlets

Ingredients

2 boneless pork chops (about 1/2 pound each)
Salt and pepper to taste
1/2 cup all-purpose flour
2 large eggs
1 cup Panko bread crumbs
Vegetable oil for deep frying
1 cup Tonkatsu sauce
1/2 head cabbage, thinly shredded
Lemon wedges for serving

Steps and instructions

Begin by tenderizing the pork chops: place each chop between two pieces of plastic wrap and pound with a meat mallet until about 1/2 inch thick.
Season both sides of the pork chops with salt and pepper.
Prepare the dredging stations: in one shallow dish, place the all-purpose flour. In a second dish, beat the eggs. In a third dish, place the Panko bread crumbs.
Dip each pork chop in the flour, shaking off any excess. Then dip into the beaten eggs, followed by the bread crumbs, pressing firmly to adhere.
Heat the vegetable oil in a deep frying pan over medium-high heat until it reaches 350 degrees F.
Carefully place the breaded pork chops into the hot oil and fry for about 5 minutes on each side, or until golden brown and crispy. Be sure not to overcrowd the pan; you may need to fry in batches.
Remove the fried pork chops from the oil and drain on paper towels.
Serve the Tonkatsu with shredded cabbage, a spoonful of Tonkatsu sauce, and a lemon wedge on the side.

Tools for making

Meat mallet - Used to pound the pork chops to an even thickness for tenderizing.
Shallow dishes - Needed to set up the dredging stations for the flour, eggs, and bread crumbs.
Deep frying pan - Used for frying the breaded pork chops.
Paper towels - Used for draining the fried pork chops.

Recipe variations

Try using chicken breasts or tofu instead of pork chops for a meat-free alternative.
Experiment with different crust options such as using crushed cornflakes, crushed crackers, or even crushed potato chips instead of Panko bread crumbs.
For a healthier version, you can bake the breaded pork chops in the oven at 400 degrees F for about 20 minutes, flipping halfway through.
Instead of deep frying, you can pan-fry the breaded pork chops in a small amount of oil until crispy and golden brown on both sides.
For a gluten-free option, use gluten-free flour and gluten-free bread crumbs.
Add spices or seasonings to the flour or bread crumbs for extra flavor. Some popular options include garlic powder, onion powder, paprika, or cayenne pepper.
Serve the Tonkatsu with a different sauce such as Bulldog sauce, barbecue sauce, or a spicy mayo.
Include additional toppings or garnishes like sliced scallions, sesame seeds, or pickled ginger.
Instead of cabbage, serve the Tonkatsu with a side of steamed rice, mixed greens, or even in a sandwich.

Recipe overview

Get ready to explore the flavors of Japanese cuisine with this delicious Tonkatsu recipe. Tonkatsu is a popular Japanese dish that consists of a breaded, deep-fried pork cutlet served with shredded cabbage, tangy Tonkatsu sauce, and a fresh lemon wedge. This dish is relatively easy to make and offers a delightful balance of textures and flavors. The pork is tenderized to perfection, breaded with crispy Panko crumbs, and fried until golden brown. When paired with the crunch of the cabbage and the zesty Tonkatsu sauce, it creates a meal that is satisfying and full of depth. Whether you're new to Japanese cooking or a seasoned pro, this recipe will add variety and a splash of international flavor to your weekly meal plan.

Common questions

Can I use a different type of meat for Tonkatsu?
While Tonkatsu traditionally uses pork, you can also use chicken or beef cutlets as a substitute.
What is the best oil for deep frying Tonkatsu?
Vegetable oil is commonly used for deep frying Tonkatsu due to its neutral flavor and high smoke point.
Can I bake Tonkatsu instead of deep frying?
While deep frying gives Tonkatsu its signature crispy texture, you can also bake it in a preheated oven at 400 degrees F for about 20-25 minutes, flipping halfway through, for a healthier alternative.
What can I use as a substitute for Tonkatsu sauce?
If you don't have Tonkatsu sauce, you can make a simple substitute by combining equal parts Worcestershire sauce, ketchup, and soy sauce.
Do I need to use Panko bread crumbs? Can I use regular bread crumbs instead?
Panko bread crumbs provide a lighter and crunchier texture compared to regular bread crumbs. However, you can use regular bread crumbs as a substitute if you don't have Panko on hand.
Can I prepare the pork chops in advance?
It's best to bread and fry the pork chops immediately before serving to maintain their crispy texture. However, you can bread the pork chops in advance and refrigerate them for up to a few hours before frying.

Serving dishes and utensils

Meat mallet - Used to tenderize the pork chops before cooking.
Shallow dishes - Three dishes are needed to set up the dredging stations for the flour, eggs, and bread crumbs.
Deep frying pan - Used for frying the breaded pork chops.
Paper towels - Used to drain the fried pork chops and remove excess oil.
Tongs - Helpful for flipping and removing the pork chops from the hot oil.
Grater - Used to shred the cabbage for serving.
Serving plates - Used to present the Tonkatsu dish.
Lemon squeezer - Optional, but useful for extracting juice from lemon wedges.

Origin stories

Tonkatsu, a beloved dish in Japan, surprisingly didn't originate there. As the story goes, in the Meiji Era, Japan was in the process of modernizing and Western influence was seeping into various aspects of Japanese life, including cuisine. Tonkatsu, or breaded and deep-fried pork cutlet, was created as a variation of a European dish. The word "tonkatsu" itself is a combination of the word "ton," which means pork, and "katsu," which was derived from the word "cutlet." First served in Japan around the late 19th century, it was initially considered a type of yōshoku—Japanese versions of European dishes. Over time, however, it cemented its place as a quintessential Japanese dish, beloved by many for its crunchy texture and rich, savory flavor. Each bite of Tonkatsu is not just a delight to the senses, but also a reflection of a pivotal era in Japan's culinary history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.