Crispy Japanese Tonkatsu with Tangy Katsu Sauce Tips, FAQ & printable recipe

Tips for success

For an extra-crispy crust, let the breaded pork rest in the refrigerator for 15 minutes before frying. This helps the coating adhere better.

Use a deep-fry thermometer to monitor the oil temperature, and adjust the heat as needed to keep it steady. If the oil is too hot, the crust will burn before the pork cooks through.

When slicing the tonkatsu, use a sharp, non-serrated knife and slice with a gentle sawing motion to avoid crushing the crust. Serve immediately after slicing so the crust stays crisp.

If you're making multiple batches, keep the cooked cutlets warm in a low oven on a wire rack, but note that they may lose some crispness.

Variations

• Chicken Katsu: Use boneless, skinless chicken breasts pounded to an even thickness. Cook until the internal temperature reaches 165°F (74°C). The cooking time may be slightly shorter.
• Katsu Curry: Serve the sliced tonkatsu over steamed rice with a generous ladle of Japanese curry sauce. The rich, savory curry pairs beautifully with the crispy pork.
• Katsu Sandwich: Place sliced tonkatsu between two slices of soft white bread with a spread of tonkatsu sauce and shredded cabbage. Press and toast lightly for a delicious sandwich.
• Pork Tenderloin Katsu: Substitute pork tenderloin, cut into medallions and pounded thin. Cook for a shorter time, about 3-4 minutes, until golden and cooked through.

Storage and make-ahead

Fridge

Refrigerate leftover tonkatsu in an airtight container for up to 3 days. Reheat in a 350°F oven to restore crispness.

Freezer

Freeze breaded raw tonkatsu for up to 1 month. Fry from frozen, adding 2-3 minutes to the cooking time.

Reheat

Reheat fried tonkatsu in a 350°F oven for 5-7 minutes until hot and crispy. Avoid microwave.

Store leftover tonkatsu in an airtight container in the refrigerator for up to 3 days. To reheat, place the cutlets on a wire rack in a preheated 350°F (175°C) oven for 5-7 minutes, or until heated through and crispy. Avoid microwaving, as it will make the crust soggy.

You can bread the pork chops up to a day in advance and keep them refrigerated. When ready to cook, fry them as directed. The sauce and rice can also be prepared ahead of time. For best results, fry the tonkatsu just before serving to maintain its crispiness.

Serving ideas

Serve the tonkatsu hot, sliced into strips, with a generous drizzle of tonkatsu sauce. Pair it with steamed short-grain rice and a pile of finely shaved cabbage.

For a complete meal, add a side of Japanese pickles or a light miso soup. The contrast of the crispy pork, tangy sauce, and fresh cabbage is irresistible.

For a fun twist, serve the tonkatsu in a sandwich with white bread and shredded cabbage, or over a bowl of rice with a fried egg for a hearty donburi.

The sauce can be served on the side for dipping, or drizzled over the top. However you serve it, this tonkatsu is sure to become a family favorite.

Frequently asked questions

Recipe card

Crispy Japanese Tonkatsu with Tangy Katsu Sauce

Prep 20 minCook 10 minRest 3 minTotal 33 minServes 2

Ingredients

• 2 thick-cut boneless pork loin chops (about 7 oz each)
• Salt, to taste
• Freshly cracked black pepper, to taste
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• 1 cup panko breadcrumbs
• Neutral oil for frying, to taste
• 2 cups steamed short-grain rice
• Shaved green cabbage, for serving
• Tonkatsu sauce, for drizzling, to taste

Instructions

1. Score the fat cap of each pork chop in a crosshatch pattern to prevent curling. Place one chop between two sheets of plastic wrap and pound with a meat mallet to an even 1/2-inch thickness. Repeat with the second chop. Season both sides generously with salt and freshly cracked black pepper.
2. Place the flour in one shallow dish, the beaten egg in another, and the panko breadcrumbs in a third. Dredge each pork chop in the flour, shaking off any excess. Dip into the egg, allowing any excess to drip off, then press firmly into the panko breadcrumbs, coating all sides. Pat gently to help the crumbs adhere.
3. Pour neutral oil into a deep, heavy-bottomed pot or deep skillet to a depth of about 2 inches. Heat over medium-high heat until a deep-fry thermometer registers 340°F (170°C).
4. Carefully lower one breaded pork chop into the hot oil. Fry for about 5 minutes, turning occasionally, until golden amber and the pork is cooked through. Use tongs to transfer to a wire rack set over a baking sheet. Let rest for 3 minutes. Repeat with the second chop.
5. After resting, transfer the cutlets to a cutting board. Use a sharp knife to slice each cutlet into 1-inch wide strips, cutting with a gentle rocking motion to keep the crust intact. The interior should be juicy and cooked through. Let it rest for 3 minutes before slicing.
6. Arrange the sliced tonkatsu on plates with steamed rice and a mound of shaved cabbage. Drizzle generously with tonkatsu sauce, or serve the sauce on the side for dipping.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

720

Protein

42 g

Carbohydrates

65 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.