Japanese Tonkatsu
Crispy, golden, and utterly satisfying, Japanese Tonkatsu is a beloved classic of Japanese home cooking, perfect for lunch or dinner. This easy-to-follow recipe features tender boneless pork loin chops coated in light, crunchy panko breadcrumbs and fried to perfection. The secret? A double-layered coating and a quick fry in hot oil to seal in all the juices. Served alongside a refreshing mound of shredded cabbage, a wedge of zesty lemon, tangy tonkatsu sauce, and steaming white rice, this dish offers the perfect balance of textures and flavors. Whether you're craving authentic Japanese comfort food or looking to impress guests with a beautifully plated dish, Tonkatsu is a must-try recipe that delivers big on flavor in just 35 minutes. Perfect for fans of Japanese cuisine or anyone seeking a delicious twist on breaded pork chops!
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Recipe Information
Ingredients
- 4 pieces boneless pork loin chops
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups all-purpose flour
- 2 large eggs
- 2 tablespoons cold water
- 1.5 cups panko breadcrumbs
- 2 cups vegetable oil
- 0.5 head cabbage
- 0.5 cups tonkatsu sauce
- 4 pieces lemon wedges
- 4 servings steamed white rice
Instructions
Place the boneless pork loin chops on a cutting board and use a meat mallet to gently pound them to an even thickness of about 1/2 inch.
Season both sides of the pork chops with salt and black pepper.
Prepare three shallow bowls: one with all-purpose flour, one with beaten eggs mixed with 2 tablespoons of cold water, and one with panko breadcrumbs.
Dredge each pork chop in the flour, shaking off any excess. Dip into the egg mixture, then press firmly into the panko breadcrumbs to coat evenly. Set aside on a plate.
Heat the vegetable oil in a large skillet or frying pan over medium heat. The oil should reach a depth of at least 1 inch for proper frying.
Test the oil by dropping a breadcrumb into it. If it sizzles and floats, the oil is ready.
Carefully place two pork chops into the hot oil, ensuring not to overcrowd the pan. Fry for 4-5 minutes on each side, or until golden brown and fully cooked to an internal temperature of 145°F (63°C).
Remove the fried pork chops and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining pork chops.
While the tonkatsu cools slightly, thinly slice the cabbage into fine shreds and rinse under cold water. Drain and pat dry with a kitchen towel.
Slice the tonkatsu into strips for easy serving.
Serve the tonkatsu on a plate with shredded cabbage, a lemon wedge, a spoonful of tonkatsu sauce, and a side of steamed white rice.
Nutrition Facts
Calories |
1701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.3 g | 154% | |
| Saturated Fat | 19.5 g | 97% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 1619 mg | 70% | |
| Total Carbohydrate | 107.1 g | 39% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 15.3 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 143 mg | 11% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1022 mg | 22% | |
*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.
