For best results, use a meat tenderizer to gently pound the pork chops to an even thickness before seasoning. Don't overcrowd the pan while frying – cook the pork chops in batches to maintain the oil temperature. Serve immediately for the ultimate crispy experience. Tonkatsu is delicious with tonkatsu sauce, a side of shredded cabbage, and steamed rice.
Tonkatsu (Japanese-Style Crispy Fried Pork Cutlets)
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PREP TIME20 mins
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COOK TIME4 mins
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TOTAL TIME24 mins
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SERVING4 People
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VIEWS18
Experience the irresistible crunch of Tonkatsu, a Japanese culinary delight! These golden-fried pork cutlets are perfect on their own, drizzled with savory Japanese barbecue sauce, or as a delicious topping for curry, ramen, udon, and beyond. Get ready for a symphony of textures and flavors!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Cholesterol62 mg
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Fiber0 g
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Protein10 g
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Saturated Fat4 g
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Sodium421 mg
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Sugar0 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Pork: Pat the pork chops dry with paper towels to ensure maximum crispiness. Season generously on both sides with salt and pepper. (Prep time: 5 minutes)
02
StepCreate the Egg Wash: In a shallow bowl, whisk together the egg and soy sauce until well combined. This mixture will add flavor and help the panko adhere to the pork. (Prep time: 2 minutes)
03
StepSet up the Breading Station: Place the flour on one shallow plate and the panko bread crumbs on another. Dredge each pork chop in the flour, ensuring it's fully coated. Shake off any excess. (Prep time: 5 minutes)
04
StepCoat in Egg and Panko: Dip the floured pork chop into the egg mixture, allowing any excess to drip off. Immediately transfer the pork chop to the plate of panko bread crumbs. Press the panko firmly onto both sides of the pork chop to create a thick, even coating. Repeat with the remaining pork chop. (Prep time: 8 minutes)
05
StepFry to Golden Perfection: Heat the vegetable oil in a large, heavy-bottomed skillet or wok over medium-high heat until it reaches 350°F (175°C). Carefully lower one pork chop into the hot oil. Fry for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature should reach at least 145°F (63°C). (Cook time: 4-6 minutes per chop)
06
StepDrain and Serve: Remove the cooked pork chop from the oil and place it on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining pork chop. Let rest for a couple of minutes before slicing and serving. (Rest time: 2 minutes)
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Josiah Pollich
Jun 14, 2025Great recipe! I would suggest adding the temperature for the oil, so that the tonkatsu doesn't come out soggy.
Caleigh Gleichner
Jun 13, 2025I used this tonkatsu in a katsu curry and it was restaurant-quality!
Dallas Tromp
Jun 6, 2025This recipe is amazing! The panko crust is so crispy and the pork stays juicy.
Kaycee Parisian
May 25, 2025I added a little bit of garlic powder to the flour for extra flavor and it was delicious!
Breanna Williamson
May 23, 2025The instructions were clear and easy to follow, even for a beginner cook like me.
Jerrod Quigley
Apr 26, 2025Next time, I'll try using a cast iron skillet to fry the tonkatsu. It should help maintain the oil temperature.
Dominique Medhurst
Apr 22, 2025My kids loved this! It's a great way to get them to eat pork.
Gordon Jacobi
Apr 22, 2025Be careful not to overcook the pork. It should be slightly pink in the center for the best texture.