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Tonkatsu close up square pic with katsu sauce drizzled on it and chopsticks in the background

Tonkatsu Recipe

Authentic tonkatsu recipe with step-by-step instructions
5 from 4 votes
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Course: Main Course
Cuisine: Japanese
Keyword: Japanese pork cutlet, tonkatsu, tonkatsu pork, tonkatsu recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 People
Calories: 712kcal

Equipment

  • 1 Pot For frying pork
  • 1 Kitchen mallet

Ingredients

  • 4 Boneless pork chops Roughly 4 oz. apiece
  • 2 Eggs
  • 2 Cups Panko breadcrumbs
  • 1 Cup All-purpose flour
  • 1/2 tsp. Salt
  • 1/8 tsp. Black Pepper
  • Vegetable oil

Instructions

  • Heat vegetable oil on medium heat to 340 degrees.
  • Trim any fat from the pork chops.
  • Flatten pork chops with a meat tenderizer/mallet until thickness is 1/2 an inch.
  • Lightly season pork pieces with salt and pepper.
  • Prepare ingredients for the batter by whisking the two eggs together in a small bowl. Add flour and Panko bread crumbs to two separate plates so you can quickly dredge pork prior to cooking.
  • Lightly dredge the pork chops with flour, dip into the bowl of whisked egg, and coat with a thicker coat of Panko breadcrumbs.
  • Gently place the pork in oil and cook for around 1 minute on each side. Make sure to only cook 1-2 pieces at a time as to not overcrowd the pot.
  • After cooking each batch, remove any extra Panko crumbs so they don't burn and stick to your tonkatsu pieces.
  • Remove pork from oil and place on a paper towel-lined plate and let rest for three minutes.
  • Slice into strips before serving. I like to serve with katsu sauce.

Nutrition

Serving: 4oz | Calories: 712kcal | Carbohydrates: 51g | Protein: 44g | Fat: 38g | Saturated Fat: 8g | Cholesterol: 183mg | Sodium: 789mg | Potassium: 747mg | Fiber: 4g | Sugar: 4g | Vitamin C: 24mg | Calcium: 143mg | Iron: 4mg