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Crispy Tonkatsu: Japanese Pork Cutlet Perfection with Savory Sauce

  • Author: Olivia
  • Total Time: 30mins

Description

Tonkatsu is a beloved Japanese dish featuring juicy pork cutlets, coated in crispy panko breadcrumbs and fried to golden perfection. It’s comfort food at its finest—simple, flavorful, and wonderfully satisfying. The secret to great tonkatsu lies in its crisp exterior and tender, juicy interior, complemented by a rich, tangy sauce and a bed of fresh cabbage. Often served with steamed rice and miso soup, tonkatsu makes a complete meal that’s both hearty and refreshing. In this recipe, we’ll take you step-by-step through making authentic tonkatsu that’s perfect for a cozy dinner at home or a special occasion.

 

Ingredients

Units Scale

For the Tonkatsu:

  • 4 boneless pork loin chops, about 1/2 inch thick
  • Salt and pepper, to taste
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • Oil, for frying (vegetable or canola oil works well)

For the Tonkatsu Sauce:

  • 1/4 cup ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp mirin (Japanese rice wine)
  • 1 tsp Dijon mustard (optional, for a touch of heat)
  • 1 tbsp sugar (or honey for extra depth)

Serving Suggestions:

  • Shredded cabbage
  • Steamed white rice
  • Lemon wedges
  • Miso soup (optional)

Instructions

  • Prepare the Pork Cutlets
    Place the pork chops on a clean cutting board. To ensure even cooking, use a meat mallet to gently pound each cutlet to about ½ inch thick. Season both sides generously with salt and pepper.
  • Set Up the Breading Station
    Prepare three shallow bowls: place the flour in the first bowl, beaten eggs in the second bowl, and panko breadcrumbs in the third bowl. Dip each pork cutlet into the flour, coating it lightly and shaking off any excess. Next, dip it into the egg mixture, ensuring the cutlet is evenly covered. Finally, press it into the panko breadcrumbs, pressing gently to make sure the breadcrumbs adhere to the pork. Set aside on a plate.
  • Heat the Oil
    In a large skillet or saucepan, pour enough oil to cover the cutlets about halfway. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the temperature by dropping a few breadcrumbs into the oil—if they sizzle and turn golden brown, the oil is ready.
  • Fry the Tonkatsu
    Carefully add the breaded pork cutlets to the hot oil, cooking 2 cutlets at a time to avoid crowding the pan. Fry for 3-4 minutes on each side until golden brown and crispy. Once done, transfer the cutlets to a paper towel-lined plate to drain excess oil. Repeat with the remaining cutlets.
  • Make the Tonkatsu Sauce
    In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, Dijon mustard (if using), and sugar. Adjust the sweetness to your taste by adding a bit more sugar or honey if needed. This sauce should be tangy, sweet, and a bit savory.
  • Serve
    Slice each pork cutlet into strips and serve over a bed of shredded cabbage with a drizzle of tonkatsu sauce on top. Accompany with steamed rice, lemon wedges, and miso soup for a complete meal.
  • Prep Time: 15mins
  • Cook Time: 15mins

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Find it online: https://www.greenku.com/crispy-tonkatsu-japanese-pork-cutlet-perfection-with-savory-sauce/