Crispy Pork Cutlet (Tonkatsu) | How to Make Fried Pork Chops at Home

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.

If the pork smells strong, soak in water for 30 minutes and pat dry.

Pound the meat with a knife back or meat mallet.

Add ginger, green onion, and garlic to the pork.

Mix in rice wine, light soy sauce, salt, white pepper, and water until the liquid is fully absorbed.

Marinate for 20 minutes.

Beat the eggs in a bowl.

Coat the marinated pork with flour.

Dip the pork in the beaten eggs.

Coat the pork with breadcrumbs, pressing gently and shaking off excess.

Let the coated pork rest for 5 minutes.

Heat cooking oil over medium-low to 180℃ (≈360℉).

Test the oil with a wooden chopstick dipped in egg; bubbles indicate the oil is ready.

Add the pork to the hot oil and fry until edges set and lightly golden, about 1 minute, then flip.

Fry until golden all over, about 3 minutes total.

Heat oil to 200℃ (≈390℉) on medium.

Double-fry the pork for 30 seconds for extra crispiness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens