The Only Tonkatsu Recipe You’ll Ever Need | Crispy Japanese Pork Cutlet | Homemade Tonkatsu Sauce

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.

Pound the scotch fillet gently with a meat mallet to loosen it up.

Sprinkle salt and black pepper on the pork and press it in lightly.

Shred the cabbage into ultra-fine shreds.

Prepare a homemade Tonkatsu sauce with 5g lemon juice, 5g sugar, 50g Worcestershire sauce, 50g tomato sauce, and 15g oyster sauce.

Set up three plates: one with 150g flour mixed with 3g salt and 1/8 tsp cayenne pepper, one with 2 beaten eggs, and one with breadcrumbs.

Coat the pork chop evenly in the flour, then dip it into the egg mixture.

Press on the panko breadcrumbs firmly to ensure they stick well.

Heat about 4 cm deep of canola oil in a small pot to 160°C (320°F).

Gently lower the pork chop into the oil and fry for exactly 2 minutes, flipping it at the 40-second mark.

After the first fry, raise the oil temperature to 180°C (356°F) and fry the pork chop for an additional 1 minute.

Check the internal temperature to ensure it reaches about 75°C (165°F).

Slice into the pork to check for doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens