How to make Tonkatsu (Japanese Pork Cutlet) Step by step guide

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.

Take the pork loin chops out of the fridge 20 minutes before cooking to bring to room temperature.

Season the pork with salt and black pepper on both sides.

Wipe off moisture from the pork with a paper towel.

Make shallow incisions on the sinew of the pork to prevent curling during frying.

Tenderize the pork by piercing it with a fork on both sides.

Prepare the breading station with flour, beaten egg (mixed with 1 teaspoon of canola oil), and panko breadcrumbs.

Coat the pork in flour, ensuring it gets into the shallow incisions, then dust off excess flour.

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

Coat the pork in panko breadcrumbs, pressing gently to adhere, and place on a dry plate.

Fill a large pot with cooking oil up to 3 centimeters deep and heat to 170 degrees Celsius.

Gently add the pork to the hot oil and fry, adjusting the heat to maintain the temperature around 160-170 degrees Celsius.

After one minute, gently move the tonkatsu to ensure even cooking.

After one and a half minutes, turn the tonkatsu over.

After three minutes, turn the tonkatsu over again and increase the heat slightly to brown the coating.

After four minutes, turn the tonkatsu over one last time and fry for another minute.

Transfer the tonkatsu to a cooling rack and let it rest for 4 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens