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Plate of sliced pork tonkatsu with rice and shredded cabbage, and soy sauce in small dish.

Pork Tonkatsu

A delicious recipe for Japanese-style pork tonkatsu that is twice-dredged in egg for an even and crispy coating.
Course Main Course
Cuisine Asian, Japanese
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3
Calories 374kcal
Author Michelle | Sift & Simmer


  • 3 pork chops pounded thinly
  • ½ teaspoon sea salt
  • ¼ teaspoon black papper
  • 2 large eggs
  • ½ C all-purpose flour
  • 1 ½ 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


  • 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.


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