How to Make Tonkatsu (Japanese Pork Cutlets) | Kenji's Cooking Show

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.

Finely shred cabbage using a Japanese style mandolin.

Place the shredded cabbage into a bowl and add water and ice to keep it crisp.

Season the pork loin chop with salt and black pepper, then refrigerate overnight to dry brine.

Pound the pork chop using the back of a heavy cleaver to tenderize and thin it out.

Prepare the breading station with all-purpose flour, beaten egg (with a touch of soy sauce), and panko breadcrumbs.

Coat the pork chop in flour, ensuring it's fully covered.

Dip the floured pork into the beaten egg, allowing excess to drip off.

Coat the pork in panko breadcrumbs, pressing gently to adhere.

Heat vegetable oil in a skillet over medium-high heat until shimmering.

Carefully add the breaded pork to the hot oil and fry until golden brown, about 4-5 minutes per side.

Transfer the cooked tonkatsu to a paper towel-lined plate to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens