Tonkatsu is Japanese pork cutlet—the juicy pork breaded with crunchy panko served with the sweet and tangy sauce.
Sometimes, I suddenly get a craving for Tonkastu pork, usually midnight. Well, I don’t deep fry at midnight, so on the next day, I make a few extra Tonkatsu for the week. The good thing about Tonkatsu is that it is a highly versatile dish. With different sauces and application, Tonkatsu can be many different dishes such as katsu sandwich, miso-katsu rice bowl, katsu-don (pork cutlet and egg rice bowl), katsu curry, and more.
So you made extra or you have some left over? That’s fine. Turn the day old Tonkatsu into different dishes for your lunch in the week!
The tip is the double breading for extra crunchiness. After salt and pepper both sides of pork chops, Dredge them with AP flour and shake off excess flour. Dip them in egg wash and coat them with panko. Repeat egg wash and panko again.
Do not overcrowd the oil. Deep fry the each pork one at a time if you want use less oil.
Serve Tonkatsu with shredded cabbage and steamed rice!
Tonkatsu (Japanese Pork Cutlet)
- 2 ea boneless pork loin chop, about 1/2 inch thickness
- kosher salt & ground black pepper, to season
- peanut oil or canola oil, to deep fry
- 4 tbsp worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp ketchup
- 1 tbsp brown suger
- 1 tbsp honey
- AP flour, some
- 2 ea whole eggs, beaten with 1 tbsp of water
- panko, some
To serve with
- 2 servings steamed Japanese rice
- 1/2 heads cabbage, shredded
- 1/2 ea lemon, cut into wedges
- 1-3 tsp dijon mustard
Sprinkle kosher salt and black pepper on both sides of the pork chops. In a small frying pan, pour the oil up to 1 inch deep over medium heat.
Make Tonkatsu sauce. Put all the Tonkatsu sauce ingredients in another pot. Heat and simmer for about 3 minutes until thcikened. Set it aside.
Bread pork chops. Dredge the pork with AP flour and shake off the excess flour. Dip in the egg wash and coat with panko. Repeat the egg wash and panko.
Check the temperature of the oil. It should be kept around 350F. Deep fry each pork chop until they are cooked through about 3-4 minutes. Flip them occasionally. Drain on a rack.
Cut the pork cutlets into 6 pieces. Serve them with shredded cabbage, lemon wedges, mustard, and steamed rice. Pour the Tonkatsu sauce over pork cutlets.