Tonkatsu recipe - How to make Japanese pork cutlet with a crispy crust

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 six slices.

Make a simple brine with 2 tablespoons of sugar, 3 tablespoons of salt, and bay leaves in warm water.

Let the brine cool completely before adding the pork loins.

Submerge the pork loins in the brine for a few hours.

Remove the pork loins from the brine and pat dry.

Season with black pepper (no salt needed due to brining).

Set up the breading station with flour, egg, and breadcrumbs.

Coat the pork loin with flour, shaking off the excess.

Dip the floured pork into the egg.

Coat the pork with panko breadcrumbs.

Heat vegetable oil in a large pan to about 175 degrees Celsius.

Gently place the pork loin into the hot oil to avoid splattering.

Turn the pork over once or twice during cooking, which takes about 6 to 8 minutes until golden brown.

Transfer the cooked pork to a cooling rack and let it rest for a minute or two before cutting into pieces.

Serve with tonkatsu sauce and optionally add ground white sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens