Tonkatsu Recipe | Japanese Pork Katsu

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.

Prepare the pork loin by trimming excess fat and pounding it to an even thickness.

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

Dredge the pork in all-purpose flour, ensuring it is fully coated.

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

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

Heat vegetable oil in a deep 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.

Slice the tonkatsu into strips and serve with shredded cabbage, tonkatsu sauce, and mustard.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens