Japanese Take Out Tonkatsu Fried Pork Cutlets
Crispy, golden, and irresistibly tender, these Japanese Take Out Tonkatsu Fried Pork Cutlets bring the flavors of an authentic Japanese bistro straight to your kitchen. Featuring juicy, seasoned pork loin coated in a crunchy layer of Panko breadcrumbs and fried to perfection, this dish is comfort food at its finest. Served with a tangy Tonkatsu sauce, a side of shredded green cabbage for a refreshing crunch, and optional fluffy white rice, this hearty meal is a true crowd-pleaser. Ready in just 35 minutes, this recipe combines simple ingredients and a quick frying technique to deliver restaurant-quality results in no time. Whether you're recreating takeout classics or exploring Japanese cuisine, this Tonkatsu is sure to amaze your taste buds with its rich texture and vibrant flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Pork loin chops (boneless, about 1/2 inch thick)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 tablespoon Water
- 1 cup Panko breadcrumbs
- 2 cups Vegetable oil (for frying)
- 0.5 cup Tonkatsu sauce
- 2 cups Shredded green cabbage
- 2 cups Cooked white rice (optional, for serving)
Instructions
Begin by preparing the pork chops. Use a meat mallet to gently pound each chop to an even thickness of about 1/4 inch. Season both sides of the chops with salt and pepper.
Set up a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, whisk the eggs with the tablespoon of water until well combined. In the third bowl, add the panko breadcrumbs.
Dredge each pork chop in the flour, ensuring it’s evenly coated, then dip it into the egg mixture. Finally, press it into the panko breadcrumbs, covering completely and pressing gently to help the breadcrumbs adhere. Set the breaded pork chops aside on a plate.
Heat the vegetable oil in a deep frying pan or skillet over medium heat to approximately 350°F (175°C). To test if the oil is ready, drop a small piece of bread into the oil; it should sizzle and turn golden brown within a few seconds.
Carefully lower one or two breaded pork chops into the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach at least 145°F (63°C).
Remove the fried pork chops and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining pork chops.
To serve, slice each Tonkatsu into strips. Arrange on a plate with shredded cabbage and, if desired, white rice. Drizzle with Tonkatsu sauce or serve the sauce on the side for dipping.
Enjoy your homemade Japanese Take Out Tonkatsu Fried Pork Cutlets!
Nutrition Facts
Calories |
6128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 526.1 g | 674% | |
| Saturated Fat | 85.1 g | 426% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 4257 mg | 185% | |
| Total Carbohydrate | 254.4 g | 93% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 43.2 g | ||
| Protein | 128.2 g | 256% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 242 mg | 19% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2119 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
