📝 About This Recipe
Originating in the late 19th century as a Japanese interpretation of European schnitzel, Tonkatsu has evolved into a beloved soul-food staple of Tokyo. This recipe features thick-cut pork loin, double-dredged for a shatteringly crisp exterior using authentic Panko breadcrumbs, while the meat remains incredibly succulent and tender. Paired with a tangy, spiced homemade sauce, it offers a masterclass in the balance of textures and savory umami flavors.
🥗 Ingredients
The Pork
- 4 pieces Pork Loin Chops (boneless, about 1-inch thick, room temperature)
- 1/2 teaspoon Kosher Salt (to season)
- 1/4 teaspoon Black Pepper (freshly ground)
The Breading (Standard Breading Procedure)
- 1/2 cup All-Purpose Flour (for dredging)
- 2 large Eggs (beaten with 1 tsp oil)
- 2 cups Panko Breadcrumbs (Japanese-style coarse flakes)
- 3 cups Neutral Oil (Vegetable, canola, or grapeseed for frying)
Homemade Tonkatsu Sauce
- 1/4 cup Ketchup
- 2 tablespoons Worcestershire Sauce (Bulldog brand preferred)
- 1 tablespoon Oyster Sauce
- 1 teaspoon Sugar (granulated)
Traditional Accompaniments
- 1/4 head Green Cabbage (shredded paper-thin and soaked in ice water)
- 1 teaspoon Karashi (Japanese hot mustard)
- 2 cups Steamed White Rice (Short-grain Japanese rice)
- 1 piece Lemon (cut into wedges)
👨🍳 Instructions
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1
Prep the pork: Use a sharp knife to make small vertical cuts into the connective tissue between the meat and the fat cap. This prevents the cutlet from curling up when it hits the hot oil.
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2
Tenderize the meat: Gently pound the pork chops with a meat mallet or the back of a heavy knife to an even 3/4-inch thickness. Season both sides lightly with salt and pepper.
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3
Set up your breading station: Place flour in one shallow bowl, beaten eggs in a second, and Panko in a third. Pro tip: Add a teaspoon of oil to the eggs to help the breading adhere better.
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4
Dredge in flour: Coat the pork in flour, shaking off every bit of excess. You want a very thin, translucent veil of flour.
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5
Dip in egg: Submerge the floured pork into the egg wash, ensuring all nooks and crannies are moistened.
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6
Coat with Panko: Press the pork firmly into the Panko. Hand-press the crumbs onto the meat to ensure a thick, even coating that won't fall off during frying.
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7
Heat the oil: Fill a heavy-bottomed pot or deep skillet with at least 2 inches of oil. Heat to 340°F (170°C). If you don't have a thermometer, a Panko crumb should sizzle and rise to the surface immediately.
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8
Fry the cutlets: Carefully slide 1-2 cutlets into the oil. Do not overcrowd. Fry for 3-4 minutes per side until the exterior is a deep, golden mahogany.
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9
Rest the meat: Remove the pork and place it on a wire rack (not paper towels) for 3-5 minutes. This allows the residual heat to finish cooking the center while keeping the bottom crispy.
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10
Make the sauce: While the pork rests, whisk together the ketchup, Worcestershire sauce, oyster sauce, and sugar in a small bowl until smooth.
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11
Slice and serve: Slice the cutlet into 1-inch strips using a swift, downward motion with a sharp knife to keep the breading intact. Serve immediately.
💡 Chef's Tips
For the crispest cabbage, soak the shredded leaves in ice water for 10 minutes, then spin them completely dry. Always use a wire rack for resting; placing fried food on paper towels traps steam and makes the bottom soggy. Maintain oil temperature; if the oil drops below 325°F, the breading will absorb too much grease and become heavy. If you prefer a leaner cut, you can use pork tenderloin (Hire-katsu), but reduce cooking time as it dries out faster than loin.
🍽️ Serving Suggestions
Serve alongside a mound of the shredded cabbage and a scoop of hot, fluffy Japanese short-grain rice. A small dollop of Karashi (Japanese hot mustard) on the side of the plate adds a perfect spicy cleared-sinus kick. Pair with a cold glass of Japanese lager or a crisp hot green tea to cut through the richness. Include a bowl of miso soup and some Tsukemono (Japanese pickles) for a complete 'Teishoku' style set meal.