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    Home ยป Recipes ยป Savoury

    Pork Tonkatsu

    Published: Dec 19, 2020 by Michelle ยท 16 Comments

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    Jump to Recipe - Print Recipe

    Pork Tonkatsu is a Japanese fried breaded pork cutlet that is crispy and delicious. Serve with steamed rice, cabbage, and a bright and citrusy ponzu sauce, and it will be your family's favourite!

    Plate of sliced pork tonkatsu with rice and shredded cabbage.

    One of the dishes my husband really enjoys is Pork Tonkatsu.

    If it's on a menu at a restaurant, chances are he'll order it. Especially if it is a curry tonkatsu.

    It may seem like an intimidating dish, but Pork Tonkatsu is actually really simple to make at home.

    Where is tankatsu from?

    Pork Tonkatsu is a Japanese dish of pork cutlet which is pounded, breaded and deep fried. 

    The word tonkatsu comes from the word "ton" which means "pig" and "katsu" which is a transliteration from the word "cutlet." 

    Ingredients you'll need

    There are minimal ingredients in making pork tonkatsu.

    Aside from the pork, you might already have these ingredients in your pantry and fridge. 

    • pork: you can use pork chop/loin or pork filet.
    • eggs: act as the binder for the flour and panko breadcrumbs.
    • panko breadcrumbs: these are dried Japanese-style breadcrumbs that are lighter in texture. You can find these at the grocery store or Asian supermarkets alongside regular breadcrumbs.
    • flour: all-purpose will work perfectly fine for this recipe.
    • salt & pepper
    • oil for frying: use a high-smoke point oil for frying, such as peanut oil. You can use a neutral flavoured oil such as grapeseed also.

    Sliced pork tonkatsu on a wire rack.

    How to make it at home

    The first step is to pound the pork cutlet thinly. This ensures the cutlet will cook up quickly and retain it's natural juices. 

    I like using the flat side of a meat tenderizer for this job. If you don't have a stainless steel meat tenderizer, you can use the back of a frying pan to flatten the pork.

    Season the meat with salt and pepper. 

    Twice-dredged

    To attain an even golden crisp exterior to the pork tonkatsu, dredge the pork twice with egg. 

    Dip the pork in the beaten egg and then flour, followed by egg again, and then finally into the panko breadcrumbs. 

    I found that dredging the pork in egg twice led to a much more even breading, as compared to dipping once. 

    Shallow-fried

    Since I don't like to deep-fry too often, shallow-frying is a good option of not using too much oil, but still getting that fried action.

    You can of course choose to deep fry the pork tonkatsu if you want. 

    Plate of sliced pork tonkatsu with rice and shredded cabbage.
    How to serve & store

    I like to serve the fried pork tonkatsu with steamed rice, thinly-sliced cabbage and ponzu. 

    Ponzu is a light citrus-soy sauce that helps to cut through the fried pork. (You can use a thicker tonkatsu sauce which is made primarily with Worcestershire sauce).

    As with fried foods, the pork tonkatsu is best enjoyed freshly fried. 

    If you have leftovers, you can store the tonkatsu in the fridge and reheat it in the oven at 350F for 10 minutes, until it is crisp once again.

    Alternative ways to serve 

    Other ways to serve pork tonkatsu:

    • in a tonkatsu sandwich (katsu sando)
    • with a Japanese curry (katsu curry)
    • sandwiching cheese in the middle of the pork 

    And of course, you can always change up the pork for other meat such as chicken, beef, or even ham.

    Everyone's favourite

    You won't believe how quickly my kids (and my husband) devoured their bowls of rice with the crispy, yet juicy pork.

    If you're looking for a way to get your kids to eat their food -- make this recipe. You won't regret it.

    Other recipes you may like

    If you enjoyed this recipe, you may also like these:

    Easy Chicken Katsu Curry

    Homemade Char Siu BBQ Pork

    Preserved Century Egg Pork Congee

    Let me know if you try out this recipe for Pork Tonkatsu -- tag me on Instagram @siftandsimmer or leave me a comment/rating below.

    Plate of sliced pork tonkatsu with rice and shredded cabbage, and soy sauce in small dish.Sliced pork tonkatsu on white plate with rice and shredded green cabbage, with text overlay.

    Plate of sliced pork tonkatsu with rice and shredded cabbage, and soy sauce in small dish.
    Print Recipe
    5 from 7 votes

    Pork Tonkatsu

    A delicious recipe for Japanese-style pork tonkatsu that is twice-dredged in egg for an even and crispy coating.
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: Asian, Japanese
    Servings: 3
    Calories: 374kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 3 pork chops pounded thinly
    • ยฝ teaspoon sea salt
    • ยผ teaspoon black papper
    • 2 large eggs
    • ยฝ C all-purpose flour
    • 1 ยฝ C panko breadcrumbs

    For frying:

    • 1 C peanut oil or high smoke-point oil

    To serve:

    • steamed rice
    • 1 C green cabbage thinly sliced
    • ponzu sauce or katsu sauce
    Prevent your screen from going dark

    Instructions

    • Line up 3 shallow bowls in a row.
    • In the first bowl, add in the eggs and beat lightly. Season with a little salt and pepper.
    • In the second bowl, add in the flour. Season with a little salt and pepper.
    • In the third bowl, add in the panko breadcrumbs and again, season with a little salt and pepper.
    • Season the flattened pork chops with salt and pepper on both sides.
    • Heat oil in a frying pan over medium high heat. Check that the oil temperature reaches 350F.
    • Dip the pork chop into the egg on both sides, letting any excess drip off before moving over to dredge in the flour.
    • Dip again into the egg, and dredge with the panko breadcrumbs on both sides.
    • Slowly add the breaded pork chop into the hot oil and fry for 2-3 minutes on each side, until golden brown. Internal temperature should reach 160F.
    • Repeat with the remainder.
    • Serve with steamed rice, thinly sliced cabbage, and ponzu or katsu sauce.

    Nutrition

    Calories: 374kcal | Carbohydrates: 23g | Protein: 37g | Fat: 14g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 717mg | Potassium: 639mg | Fiber: 2g | Sugar: 3g | Vitamin A: 187IU | Vitamin C: 9mg | Calcium: 90mg | Iron: 3mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
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    Reader Interactions

    Comments

    1. Josiah - DIY Thrill

      December 20, 2020 at 2:19 pm

      This breaded pork looks so juicy and delicious!

      Reply
      • Michelle

        December 20, 2020 at 9:22 pm

        Thanks Josh!

    2. Never Ending Journeys

      December 20, 2020 at 2:35 pm

      This pork tonkatsu looks like such an incredibly delicious holiday meal idea! I've never tried breading on pork before, sounds so delicious!

      Reply
      • Michelle

        December 20, 2020 at 9:22 pm

        It really is a must-try! ๐Ÿ™‚

    3. David @ Spiced

      December 21, 2020 at 5:50 am

      5 stars
      I've never come across pork tonkatsu before, but you better believe it's on my radar now! Italian is one of our favorites around here, and this style totally reminds me of the way we make chicken for chicken parm. I'm totally going to have to try this now!

      Reply
      • Michelle

        December 21, 2020 at 8:22 am

        Ah yes, it is pretty similar to chicken parm, minus the red sauce (and cheese)! ๐Ÿ˜‰ You'll have to try it, David!

    4. Raymund

      December 21, 2020 at 2:30 pm

      5 stars
      That looks perfectly crisp with a juicy inside. My kind of food.

      Reply
      • Michelle

        December 21, 2020 at 3:14 pm

        You'd definitely enjoy this, Raymund! ๐Ÿ™‚

    5. Kathryn

      March 18, 2021 at 8:42 am

      5 stars
      This pork recipe is so simple and I love how there are only a few super simple ingredients that I always have on hand. Can't wait to make this over the weekend, thank you for sharing!

      Reply
      • Michelle

        March 18, 2021 at 10:05 am

        Awesome, thanks Kathryn! Enjoy!

    6. Emily

      March 18, 2021 at 9:47 am

      5 stars
      I love all the flavors in your breading. It complements the pork perfectly!

      Reply
      • Michelle

        March 18, 2021 at 10:05 am

        Glad you enjoyed it, Emily ๐Ÿ™‚

    7. Marie-Charlotte Chatelain

      March 18, 2021 at 9:50 am

      5 stars
      That breading looks SO perfect! I will try this with pounded chicken breast as I don't eat pork! LOVE the pics too!

      Reply
    8. Gail Montero

      March 18, 2021 at 9:55 am

      5 stars
      Any Japanese dish is a winner in my book! Need to make this asap! Looks so good!

      Reply
    9. Michelle

      March 18, 2021 at 6:45 pm

      5 stars
      Love the crispy coating on this pork.

      Reply
    10. Linsey

      April 24, 2022 at 3:52 pm

      5 stars
      This pork Tonkatsu is so perfectly coated with panko, crispy on the outside and yet very moist and juicy on the inside! Yum!!!

      Reply

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