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Recipes|Featured Main

Tonkatsu (Japanese Pork Cutlet)

Tonkatsu (Japanese Pork Cutlet)

Tonkatsu (Japanese Pork Cutlet) Photo
Difficulty Level: Intermediate
  • Prep Time:
    10 Minutes
  • Cook Time:
    PT25M
    15 Minutes
  • Yield:
    4 Servings
The light, crispy crust pairs with the buttery-ness of the pork to create true comfort. Finish with sweet, savory tonkatsu sauce and serve atop shredded cabbage and rice.
Ingredients
  • 4 (6 ounces) boneless pork loin chops, pounded to about 1/4-inch thickness
  • Salt and freshly ground black pepper
  • ½ cup flour
  • 2 eggs, beaten
  • 1 ½ cups panko (Japanese breadcrumbs)
  • Vegetable or peanut oil for frying
  • Shredded cabbage for serving
  • Cooked rice
  • Your favorite tonkatsu sauce
  • 4 (170.1g) boneless pork loin chops, pounded to about 1/4-inch thickness
  • Salt and freshly ground black pepper
  • 118.29ml flour
  • 2 eggs, beaten
  • 354.88ml panko (Japanese breadcrumbs)
  • Vegetable or peanut oil for frying
  • Shredded cabbage for serving
  • Cooked rice
  • Your favorite tonkatsu sauce

The light, crispy crust pairs with the buttery-ness of the pork to create true comfort. Finish with sweet, savory tonkatsu sauce and serve atop shredded cabbage and rice.

Preparation
STEP 1

Season flattened pork chops with salt and pepper.

STEP 2

Sprinkle flour on a plate, place beaten egg in a shallow bowl or pie dish, and spread panko on another plate.

STEP 3

Lightly coat each cutlet in flour, shaking off excess. Dip in egg, then coat with breadcrumbs, pressing gently to help breadcrumbs stick. Set breaded cutlets aside.

STEP 4

In a large, high-sided pan, heat about 2 inches of oil to 350°F. Working in batches, gently place cutlets in oil.

When browned on one side, carefully flip over.

STEP 5

Continue frying until browned and just cooked through. Cutlets will float when done, about 4-8 minutes total.

Remove to a paper towel-lined platter, cover with foil and hold in a warm oven. Repeat with remaining cutlets (allow oil to return to 350°F between batches).

STEP 6

Serve hot on a bed of shredded cabbage and rice, and top with tonkatsu sauce.

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