Tonkatsu
Japanese Pork Cutlet
Crispy, golden-brown panko-crusted deep-fried pork loin cutlets. A beloved Yoshoku (Western-influenced Japanese cuisine) classic, perfect served with shredded cabbage and tonkatsu sauce.
🧂 Ingredients
- 2 pieces Pork loin cutlets(Approximately 1.5 cm (0.6 inch) thick. If too thick, they may not cook through evenly.)
- 50 g All-purpose flour(For dredging.)
- 1 Large egg(Beaten, for the egg wash.)
- 100 g Panko breadcrumbs(Japanese breadcrumbs for superior crispiness.)
- to taste Salt
- to taste Black pepper(Freshly ground preferred.)
- sufficient for deep frying Neutral cooking oil(Such as canola, vegetable, or rice bran oil.)
- generous amount for serving Shredded cabbage(Finely shredded for a delicate texture.)
- for serving Tonkatsu sauce(Store-bought or homemade.)
- optional, for serving Karashi mustard(Japanese hot mustard.)
👨🍳 Instructions
- 1
Prepare the pork: Place the pork cutlets between two sheets of plastic wrap or parchment paper. Using a meat mallet or the bottom of a heavy pan, gently pound the cutlets to an even thickness of about 1 cm (0.4 inch). This ensures even cooking and tenderness. Season both sides generously with salt and freshly ground black pepper.
⏱️ 5 minutes - 2
Set up the dredging station: Prepare three shallow dishes. Place the flour in the first dish. In the second dish, whisk the egg until smooth. Place the panko breadcrumbs in the third dish. Working one cutlet at a time, dredge it thoroughly in the flour, shaking off any excess. Then, dip it into the beaten egg, ensuring it's fully coated, letting any excess drip off. Finally, press the cutlet firmly into the panko breadcrumbs, making sure every surface is covered. Gently press the panko onto the pork to help it adhere.
⏱️ 10 minutes - 3
Deep fry the cutlets: Pour enough neutral oil into a deep pot or Dutch oven to reach a depth of at least 5 cm (2 inches). Heat the oil over medium-high heat until it reaches 170°C (340°F). Carefully lower the breaded pork cutlets into the hot oil, ensuring not to overcrowd the pot (fry one at a time if necessary). Fry for approximately 4-5 minutes per side, or until the panko crust is a deep golden brown and the pork is cooked through. The internal temperature should reach at least 63°C (145°F). Use tongs to carefully turn the cutlets to ensure even browning.
⏱️ 8-10 minutes - 4
Drain and rest: Once golden brown and cooked, carefully remove the tonkatsu from the oil using tongs or a spider strainer. Place them on a wire rack set over a baking sheet or on paper towels to drain any excess oil. Allow the tonkatsu to rest for at least 5 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and moist cutlet.
⏱️ 5 minutes - 5
Serve: Slice the rested tonkatsu into strips about 1.5 cm (0.6 inch) wide. Arrange the sliced tonkatsu on plates alongside a generous portion of finely shredded cabbage. Drizzle liberally with tonkatsu sauce and serve with a small dollop of karashi mustard on the side, if desired.
⏱️ 2 minutes
💡 Pro Tips
- ✓Panko breadcrumbs are essential for achieving the signature extra-crispy texture of tonkatsu. Regular breadcrumbs will not yield the same result.
- ✓Allowing the tonkatsu to rest after frying is crucial for juicy meat. Cutting too soon will cause the flavorful juices to escape.
- ✓The shredded cabbage acts as a palate cleanser and provides a refreshing contrast to the rich, fried pork. Its fine shredding is key to its texture.
- ✓Maintain the oil temperature between 160°C and 175°C (320°F - 350°F) for optimal frying. Too low, and the cutlet will absorb too much oil; too high, and the crust will burn before the pork is cooked.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Hirekatsu: Use pork tenderloin instead of loin for a leaner, more tender cutlet.
- Cheese-stuffed Tonkatsu: Insert a slice of cheese (like mozzarella or processed cheese slices) into a slit made in the pork loin before breading and frying.
- Katsu Curry: Serve sliced tonkatsu over Japanese curry rice.