Tonkatsu Japanese Pork Cutlet
Experience crispy, golden perfection with this classic Tonkatsu Japanese Pork Cutlet recipe—a delectable combination of tender, seasoned pork wrapped in a crunchy panko breadcrumb coating. Perfectly fried to a light, golden-brown hue, this dish delivers a satisfying crunch with every bite, while the juicy pork inside remains irresistibly flavorful. Paired with refreshing shredded cabbage, fluffy steamed white rice, and a tangy tonkatsu sauce, it’s a harmonious balance of textures and flavors that define traditional Japanese comfort food. Ready in just 35 minutes, this quick and easy recipe is ideal for weeknight dinners or an impressive homemade feast. Whether you're new to Japanese cuisine or a seasoned fan, Tonkatsu is a must-try dish that’s sure to delight!
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Recipe Information
Ingredients
- 4 pieces Pork loin chops (boneless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 large Eggs
- 2 cups Panko breadcrumbs
- 2 cups Vegetable oil (for frying)
- 0.5 cup Tonkatsu sauce (store-bought or homemade)
- 2 cups Shredded cabbage
- 4 servings Steamed white rice
Instructions
Begin by gently pounding each pork loin chop with a meat mallet to a uniform thickness of about 1/2 inch.
Season both sides of the pork chops with salt and black pepper.
Prepare a breading station with three shallow dishes. Add flour to the first dish, beaten eggs to the second, and panko breadcrumbs to the third.
Dredge each pork chop in flour, coating it fully and shaking off the excess.
Dip the floured pork chop into the beaten eggs, allowing any excess egg to drip off.
Press the pork chop into the panko breadcrumbs, covering it completely and pressing gently to ensure the coating adheres.
Heat the vegetable oil in a large, deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
Carefully place the breaded pork chops into the hot oil, frying two at a time to avoid overcrowding.
Fry each side for 3-4 minutes or until the coating is golden brown and crisp, and the internal temperature of the pork reaches 145°F (63°C). Adjust the heat as needed while frying.
Transfer the cooked tonkatsu to a paper towel-lined plate to drain excess oil.
Repeat with the remaining pork chops.
Serve the tonkatsu immediately with shredded cabbage, steamed white rice, and tonkatsu sauce drizzled over or served on the side for dipping.
Nutrition Facts
Calories |
1811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.7 g | 175% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1784 mg | 78% | |
| Total Carbohydrate | 109.9 g | 40% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 14.2 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 95 mg | 7% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 596 mg | 13% | |
*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.
