Tonkatsu (Crispy Breaded Pork Cutlet)
Tonkatsu is the Japanese breaded pork cutlet: a pork chop coated in flour, egg and panko (airy Japanese breadcrumbs), then deep-fried to a golden, ultra-crisp crust that shields juicy meat. Served sliced over a bed of finely shredded raw cabbage and drizzled with thick, fruity tonkatsu sauce. A great classic of "yōshoku", Western food reinvented by Japan.
Original recipe : Kikkoman + Just One Cookbook
Ingredients
- 2 pork loin or shoulder chops (150–180 g each, about 1.5 cm thick)
- Salt and pepper
- 3 tbsp flour
- 1 beaten egg
- 60 g panko (Japanese breadcrumbs)
- Oil, for deep-frying
- 1/4 green cabbage, finely shredded
- Tonkatsu sauce, to serve
Method
- 1Score the connective tissue around the chops to stop them curling, lightly flatten and season both sides with salt and pepper.
- 2Dredge each chop in flour, then beaten egg, then panko, pressing to coat well. Rest for 10 minutes.
- 3Heat the oil to 170 °C (medium heat).
- 4Lower in the chops and fry 3 minutes, turn and cook 2 more minutes, until the crust is golden and crisp.
- 5Drain on a rack (better than paper, to stay crisp) and rest 2–3 minutes.
- 6Slice into strips about 2 cm wide. Serve with the shredded raw cabbage and tonkatsu sauce.
Tips & tricks
- Panko, coarser than regular breadcrumbs, gives a light, very crisp crust.
- Keep the oil around 170 °C: too hot and the coating burns before the meat cooks.
- Resting before frying helps the coating adhere and stops it falling off.
Variations
- Katsudon: set sliced tonkatsu over rice and simmer briefly with onion, dashi and beaten egg.
Storage
Best straight from the fryer. Reheat in the oven to restore crispness.
Ingredient substitutions
- Eggs : apple sauce (50 g per egg) or 1 tbsp ground flaxseed + 3 tbsp water.
- Wheat flour : a gluten-free flour blend (rice + buckwheat) or ground almonds.
What to serve it with
- A dressed green salad
- Fresh bread or a starchy side
- Roasted seasonal vegetables
- A wine matched to the dish (to taste)
Frequently asked questions
How long does it take to make "Tonkatsu (Crispy Breaded Pork Cutlet)"?
Allow about 15 min of prep and 10 min of cooking, i.e. 25 min in total for 2 servings.
Is this recipe easy to make?
Its difficulty is "Medium". Following the steps in order and our tips, it stays accessible.
Can I make "Tonkatsu (Crispy Breaded Pork Cutlet)" ahead and store it?
Best straight from the fryer. Reheat in the oven to restore crispness.
How many servings does this recipe make?
The quantities are for 2 servings. To adjust, simply multiply or divide the ingredients by the number of guests.
