How To Make Perfect Tonkatsu Recipe | Japanese Deep-Fried Pork Cutlet

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner, while pork shoulder is less expensive.

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat offers more fiber, while regular breadcrumbs are often more affordable.

tonkatsu sauce

🥗Healthier: homemade sauce with ketchup and Worcestershire

💰Cheaper: soy sauce and sugar

Homemade options can be healthier and cheaper.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often less expensive.

Cut the pork loin into thick pieces for juiciness.

Sprinkle 0.8 percent salt on the meat and let it sit in the refrigerator for 30 minutes.

Wipe off surface moisture and sprinkle black pepper on both sides.

Prepare namapanko by using fresh breadcrumbs instead of regular breadcrumbs.

Mix oil with eggs to coat the meat and keep flavor from escaping.

Use bamboo skewers for the flour, egg, and breadcrumb process to prevent coatings from peeling off.

Apply flour and eggs evenly and carefully to the pork.

Place the meat in room temperature oil and heat over medium heat.

Measure the oil temperature, aiming for around 100 to 112 degrees Fahrenheit before flipping the tonkatsu.

Remove the tonkatsu from the oil and place it upright to prevent greasiness while it finishes cooking.

Heat the oil to 180 degrees Fahrenheit for a crispy finish, deep frying the tonkatsu twice.

Remove from oil when breadcrumbs are browned and let drain for three minutes.

Serve with plenty of shredded cabbage.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens