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Crisp, juicy Tonkatsu (Japanese pork cutlet) drizzled in a sweet and savory spiced fruit sauce.


Tonkatsu is a fried Japanese pork cutlet that's usually served with a sweet and savory spiced fruit sauce. My version features a tender thick-cut rib-chop that's been dredged in panko breadcrumbs and fried until shatteringly crisp on the outside, and juicy on the inside.
Course Entree
Cuisine Best, Japanese
Keyword breaded, cutlet, deep-fried, katsu, yoshoku
Level Beginner
Main Ingredient Pork
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 20 minutes
Servings 4 servings
Calories 520 kcal


  • 1000 grams pork rib chops (3-4 1-inch thick chops)
  • 1/2 teaspoon salt
  • white pepper (to taste)
  • 2 tablespoons all-purpose flour
  • 1 large egg
  • 100 grams panko
  • vegetable oil (for frying)

For serving

  • 400 grams cabbage (about 8 leaves)
  • Tonkatsu sauce
  • Japanese hot mustard


  1. To prepare the cabbage salad, separate the leaves from the head, and trim off the tough stems.
    Removing the tough stem from cabbage for Tonkatsu
  2. Roll a few leaves together and use a sharp knife to slice the cabbage into thin threads. Soak the cabbage in cold water while you prepare the rest of the ingredients.
    Shredding cabbage for Tonkatsu side salad
  3. Prepare two trays, one with a well-beaten egg and the other with the panko. Prepare a wire rack to drain the Tonkatsu Add 1 1/2-inches of oil to a heavy bottomed pot and heat the oil to 320 degrees F (160 C).
  4. Salt and pepper both side of the pork cutlets.
    Sprinkling pork cutlets with salt and pepper.
  5. Dust the pork with an even coating of flour.
    Dusting pork rib-chops with flour
  6. Dip the cutlets in the egg and coat evenly.
    Coating Tonkatsu with egg.
  7. Transfer the pork to the panko and mound the breadcrumbs around the meat, pressing down gently on the cutlet to ensure you get a good coating of breadcrumbs on all sides.
    Dredging Tonkatsu cutlet in panko breadcrumbs
  8. Fry the Tonkatsu until golden brown, flipping every few minutes to ensure even browning. Use a skimmer to remove any foam that accumulates on the surface of the oil. Depending on how thick your chops are they will take anywhere from 10-15 minutes to cook through.
    Frying Tonkatsu or Japanese Pork Cutlet
  9. You can test to see if they're done by removing one from the oil and inserting an instant-read thermometer into the center. It should register 140 degrees F (63 C).
    Testing the internal temperature of Tonkatsu.
  10. When the Tonkatsu is done, drain it on a wire rack and let it rest for a five minutes before you cut into it.
    Tonkatsu resting on wire rack.
  11. While the pork rests, drain the cabbage and use a salad spinner to remove any excess moisture. Place big mounds of cabbage on each plate.
  12. Slice the cutlets and plate with the cabbage. Serve with Tonkatsu sauce and Japanese mustard.
    Slicing Crispy Tonkatsu.
Nutrition Facts
Amount Per Serving
Calories 520 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 6g30%
Cholesterol 208mg69%
Sodium 590mg25%
Potassium 1156mg33%
Carbohydrates 23g8%
Fiber 3g12%
Sugar 4g4%
Protein 59g118%
Vitamin A 155IU3%
Vitamin C 36.6mg44%
Calcium 100mg10%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.