Terrific Tonkatsu Japanese Pork Cutlet Chops Tenderloin
Crispy, golden, and irresistibly tender, this Terrific Tonkatsu Japanese Pork Cutlet Chops Tenderloin recipe is the ultimate comfort food with a Japanese twist! Featuring perfectly pounded pork tenderloin coated in a crunchy panko breadcrumb crust, these cutlets are fried to perfection, creating an impeccably juicy interior with a delightfully crispy exterior. This quick and easy recipe, taking just 30 minutes from prep to plate, is seasoned simply with salt and pepper to let the pork’s natural flavor shine, while the accompanying tangy and savory tonkatsu sauce adds a bold finish. Serve your tonkatsu alongside shredded cabbage and steamed white rice for a vibrant, authentic Japanese meal that’s as satisfying as it is delicious. Whether you’re new to Japanese cuisine or looking for a go-to pork cutlet recipe, this one will surely impress!
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Recipe Information
Ingredients
- 4 pieces (4-5 oz each) Pork tenderloin
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup All-purpose flour
- 2 Large eggs
- 2 cups Panko breadcrumbs
- 2 cups (for frying) Vegetable oil
- 0.5 cup (store-bought or homemade) Tonkatsu sauce
- 2 cups (for serving) Shredded cabbage
- 2 cups (for serving, optional) Steamed white rice
Instructions
Place the pork tenderloin pieces between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the pork until it’s about 1/2 inch thick.
Season both sides of the pork with salt and black pepper.
Set up a breading station with three shallow dishes: one with the all-purpose flour, one with beaten eggs, and one with panko breadcrumbs.
Dredge each piece of pork in the flour, shaking off the excess, then dip it into the beaten eggs, and finally coat it evenly with the panko breadcrumbs. Lightly press the breadcrumbs onto the pork to ensure they stick.
In a large skillet, heat the vegetable oil over medium heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature if possible.
Carefully place 1-2 pieces of breaded pork into the hot oil (avoid overcrowding the pan). Fry for 3-4 minutes on each side, or until the breading is golden brown and the pork is cooked through (internal temperature of 145°F/63°C).
Transfer the cooked pork to a wire rack or a plate lined with paper towels to drain excess oil. Repeat with the remaining pieces of pork.
Slice each tonkatsu into strips for easy serving. Serve hot with tonkatsu sauce drizzled on top or on the side for dipping.
Pair with shredded cabbage and steamed white rice for an authentic Japanese presentation. Enjoy!
Nutrition Facts
Calories |
1595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.1 g | 145% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 1896 mg | 82% | |
| Total Carbohydrate | 103.8 g | 38% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 12.8 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 95 mg | 7% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 856 mg | 18% | |
*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.
