📝 About This Recipe
Originating in the late 19th century as a Japanese interpretation of European schnitzel, Tonkatsu has become a beloved cornerstone of Yoshoku (Western-style Japanese) cuisine. This dish features a thick, succulent pork loin coated in airy panko breadcrumbs and deep-fried to a shattering, golden-brown crunch. Served with a tangy, spiced fruit sauce and a mountain of refreshing shredded cabbage, it offers a perfect harmony of textures and savory flavors.
🥗 Ingredients
Main Ingredients
- 4 pieces Boneless Pork Loin Chops (about 1-inch thick, room temperature)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Freshly Ground Black Pepper (to taste)
- 1/2 cup All-purpose Flour (for dredging)
- 2 Large Eggs (beaten with 1 tsp neutral oil)
- 2 cups Panko Breadcrumbs (Japanese-style coarse breadcrumbs)
- 3 cups Neutral Oil (Vegetable, canola, or grapeseed for frying)
Homemade Tonkatsu Sauce
- 4 tablespoons Ketchup
- 2 1/2 tablespoons Worcestershire Sauce (preferably Lea & Perrins)
- 1 tablespoon Oyster Sauce
- 1 teaspoon Granulated Sugar
Accompaniments and Garnish
- 1/2 head Green Cabbage (shredded paper-thin and soaked in ice water)
- 1 Lemon (cut into wedges)
- 1 teaspoon Hot Japanese Mustard (Karashi) (optional, for serving)
- 4 bowls Steamed Japanese Short-grain Rice (for serving)
👨🍳 Instructions
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1
Prepare the cabbage by shredding it as thinly as possible using a sharp knife or mandoline. Soak the shreds in ice water for 10 minutes to make them extra crunchy, then drain and spin dry thoroughly.
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2
Make the Tonkatsu sauce by whisking together the ketchup, Worcestershire sauce, oyster sauce, and sugar in a small bowl until the sugar is dissolved. Set aside to let flavors meld.
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3
Prep the pork by making small vertical cuts into the connective tissue between the meat and the fat cap. This prevents the cutlet from curling during frying.
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4
Gently pound the pork slices with a meat mallet or the back of a heavy knife to an even 3/4-inch thickness. Season both sides generously with salt and pepper.
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5
Set up a breading station with three shallow dishes: one with flour, one with the beaten egg mixture, and one with panko breadcrumbs.
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6
Dredge a pork cutlet in the flour, shaking off any excess. It should have a very thin, even coating.
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7
Dip the floured pork into the egg wash, ensuring all surfaces are wet.
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8
Place the pork into the panko. Press down firmly so the crumbs adhere well. Flip and repeat, ensuring the edges are also covered. Repeat with all cutlets.
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9
Heat 1 inch of oil in a heavy-bottomed skillet or Dutch oven to 350°F (175°C). Use a thermometer to ensure accuracy.
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10
Carefully slide two cutlets into the oil. Fry for 3-4 minutes per side, or until the exterior is a deep golden brown and the internal temperature reaches 145°F (63°C).
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11
Remove the cutlets and place them on a wire rack set over a baking sheet. Let them rest for at least 4 minutes; this allows the juices to redistribute and the steam to escape so the crust stays crisp.
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12
Slice the pork cutlets into 1-inch thick strips by pressing the knife straight down firmly rather than sawing, which can dislodge the breading.
💡 Chef's Tips
Always use Panko (Japanese breadcrumbs) rather than Western breadcrumbs; Panko is larger and airier, resulting in a lighter, crunchier crust. To prevent the breading from falling off, let the breaded cutlets sit for 5-10 minutes before frying to help the coating 'set'. Maintaining oil temperature is key; if the oil is too cold, the pork will be greasy; if too hot, the outside will burn before the inside is cooked. Don't skip the rest time on a wire rack; placing hot fried food directly on a plate creates steam that turns the bottom soggy.
🍽️ Serving Suggestions
Serve alongside a mound of chilled shredded cabbage and a lemon wedge to cut through the richness. Pair with a bowl of hot Miso soup and steamed white rice for a traditional 'Teishoku' set meal. A small dollop of Karashi (Japanese hot mustard) on the side adds a wonderful sinus-clearing heat that complements the sweet sauce. For a drink pairing, an ice-cold Japanese lager or a chilled Oolong tea works beautifully to cleanse the palate.