Tonkatsu – Japanese Pork Cutlet
I have many childhood memories of eating tonkatsu. My parents would always order me tonkatsu at restaurants, because I wouldn’t eat anything else. Once getting my breaded, deep-fried pork cutlet fix, I became a calm, happy child. While in Japan as a teen, I discovered many other ways you could eat tonkatsu. Not only could you eat it plain with rice and sauce, but you could eat it with eggs in a donburi (katsudon), with curry, with udon, or even in a sandwich!
Tonkatsu is probably my favorite home-cooked meal now. It’s quick and easy to make and can be used in many ways. They freeze well too, so you can make a bunch to save time and use for later. This tonkatsu recipe can also be made with chicken or any other meat. Don’t forget the tonkatsu sauce! Try adding ground toasted sesame seeds to your tonkatsu sauce for more flavor.
This recipe makes about 6 pork cutlets
- 6 boneless pork chops (4.25oz or 120g each)
- 2 large beaten eggs
- flour to coat
- panko bread crumbs (Japanese bread crumbs)
- salt and pepper to season
- oil for frying
- tonkatsu sauce
Things You’ll Need
- Tenderize the pork with a mallet. Lightly season with salt and pepper.
- In a small mixing bowl, beat two large eggs. Add 1 1/2 tablespoon of flour and mix well with beaten egg. Lightly coat both sides of the meat with flour.
- Dip each flour coated meat into the egg mixture. Then shake off excess egg.
- Now coat each side of meat with panko bread crumbs.
- Deep Fry in hot oil for 2 minutes or until golden brown. Serve with shredded cabbage and tonkatsu sauce.