Classic Japanese Pork Katsu Recipe

Ingredients

  • 4 pork cutlets, about 1/2 inch thick
  • Salt to taste
  • Pepper to taste
  • 1/2 cup of all-purpose flour
  • 2 eggs, beaten
  • 2 cups of Panko breadcrumbs
  • Vegetable oil for frying
  • 1 cup of Tonkatsu sauce
  • 1/2 head of cabbage, shredded
  • 4 cups of cooked white rice
  • 4 slices of tomatoes
  • 4 lemon wedges
  • 4 sprigs of parsley

Steps and instructions

  1. Season the pork cutlets with salt and pepper on both sides.
  2. Dredge each cutlet in the flour, shaking off any excess.
  3. Dip the floured cutlet into the beaten egg, making sure it's fully coated.
  4. Press the cutlet into the Panko breadcrumbs, ensuring it's evenly coated on both sides. Repeat with the remaining cutlets.
  5. Heat the vegetable oil in a frying pan over medium heat. The oil should be deep enough to fully submerge the cutlets.
  6. Carefully place the cutlets into the hot oil and fry until they're golden brown and crispy, about 3-4 minutes per side.
  7. Remove the cutlets from the oil and drain on a wire rack or paper towels.
  8. Slice each cutlet into strips and serve on a bed of shredded cabbage and rice.
  9. Drizzle the cutlets with the Tonkatsu sauce.
  10. Garnish with tomato slices, lemon wedges and a sprig of parsley.

Tools for making

  • Frying pan - To fry the pork cutlets.
  • Wire rack or paper towels - To drain the fried cutlets and remove excess oil.
  • Tongs - To flip the pork cutlets while frying.
  • Sharp knife - To slice the pork cutlets into strips.
  • Cutting board - To provide a surface for slicing the pork cutlets.
  • Bowls - To hold the flour, beaten eggs, and breadcrumbs for breading the cutlets.
  • Whisk or fork - To beat the eggs for dipping the cutlets.
  • Plates - To hold the flour, beaten eggs, and breadcrumbs for breading the cutlets.
  • Deep-fry thermometer - To monitor the temperature of the oil while frying.
  • Spatula - To transfer the cutlets from the frying pan to the wire rack or paper towels.

Recipe variations

  • Use chicken cutlets instead of pork cutlets for a Chicken Katsu variation.
  • Try using whole wheat flour or cornstarch instead of all-purpose flour for a different texture.
  • Experiment with different types of breadcrumbs such as panko mixed with shredded coconut or crushed cornflakes for a unique crust.
  • For a gluten-free option, use gluten-free breadcrumbs and flour.
  • Add spices or herbs to the breadcrumbs for extra flavor, such as garlic powder, paprika, or dried herbs like thyme or oregano.
  • Replace the traditional Tonkatsu sauce with a homemade sweet and sour sauce or a spicy chili sauce.
  • For a vegetarian or vegan version, substitute the pork cutlets with tofu slices or seitan cutlets and adjust cooking times accordingly.
  • Serve the Katsu with a side of Japanese curry instead of Tonkatsu sauce for a different flavor profile.
  • Add grated Parmesan or other types of cheese to the breadcrumbs for a cheesy variation.
  • For a healthier option, bake the breaded cutlets in the oven instead of frying them.

Recipe overview

Pork Katsu is a popular Japanese dish that features a crispy, breaded pork cutlet served with a tangy Tonkatsu sauce. The cutlet's satisfying crunch paired with the unique flavors of the Tonkatsu sauce create a delicious combination that's hard to resist. This dish may seem like a gourmet meal at a restaurant, but with this simple recipe, you can easily make it at home. The preparation involves seasoning and breading pork cutlets, frying them to golden perfection, and then serving them on a bed of shredded cabbage and rice. It's garnished with fresh tomatoes, a sprig of parsley, and a squeeze of lemon for added zest. It's a hearty and flavorful dish that's sure to impress your friends and family at your next dinner. Enjoy the process and the satisfying result of this homemade Pork Katsu recipe.

Common questions

  1. Can I use a different type of meat instead of pork?
    Yes, you can use chicken or veal as a substitute for pork in this recipe. Adjust the cooking time accordingly.
  2. Can I bake the pork katsu instead of frying it?
    Yes, you can bake the breaded cutlets in a preheated oven at 400°F (200°C) for about 20-25 minutes or until they are golden brown and cooked through. Flip them halfway through the cooking time.
  3. What can I use as a substitute for Tonkatsu sauce?
    If you don't have Tonkatsu sauce, you can use Worcestershire sauce mixed with a little bit of ketchup as a substitute. It won't be exactly the same, but it will still add a tangy and savory flavor to the dish.
  4. Can I make pork katsu in advance and reheat it?
    Pork katsu is best enjoyed fresh and crispy. While you can reheat leftovers in the oven to regain some crispiness, it's recommended to consume it immediately for the best texture and flavor.
  5. Can I freeze the breaded pork cutlets?
    Yes, you can freeze the breaded pork cutlets. Arrange them in a single layer on a baking sheet and freeze until firm. Once they're firm, transfer them to a freezer-safe container or bag. They can be stored in the freezer for up to 2 months. Just make sure to thaw them in the refrigerator before frying.

Serving dishes and utensils

Origin stories

Pork Katsu, also known as Tonkatsu, can be traced back to the late 19th century Meiji Era in Japan, a period of rapid Westernization. The dish was originally considered a type of "yōshoku" — Japanese-style Western cuisine. Its name is derived from the English "cutlet", and the "katsu" in Tonkatsu is a Japanization of that word. Interestingly, it was initially served in high-end restaurants before it became a staple in home cooking and bentō lunch boxes. The traditional use of Panko breadcrumbs for the coating gives it a light, airy crispness, which is a hallmark of the dish. Pairing it with shredded cabbage is not only a balance of textures but also rooted in historical practicality, as cabbage was one of the few vegetables available year-round in early modern Japan.

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.