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

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 520kcal

Ingredients

  • 1000 grams pork rib chops (3-4 1-inch thick chops)
  • ½ 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

Instructions

  • 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
  • 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
  • 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).
  • Salt and pepper both side of the pork cutlets.
    Sprinkling pork cutlets with salt and pepper.
  • Dust the pork with an even coating of flour.
    Dusting pork rib-chops with flour
  • Dip the cutlets in the egg and coat evenly.
    Coating Tonkatsu with egg.
  • 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
  • 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
  • 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.
  • 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.
  • 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.
  • Slice the cutlets and plate with the cabbage. Serve with Tonkatsu sauce and Japanese mustard.
    Slicing Crispy Tonkatsu.

Nutrition

Calories: 520kcal | Carbohydrates: 23g | Protein: 59g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 208mg | Sodium: 590mg | Potassium: 1156mg | Fiber: 3g | Sugar: 4g | Vitamin A: 155IU | Vitamin C: 36.6mg | Calcium: 100mg | Iron: 3.1mg