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Japanese pork tonkatsu served over a bed of cabbage with a wedge of lemon and Japanese tonkatsu sauce.
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Pork Tonkatsu

Savor the crispy delight of Pork Tonkatsu, a classic Japanese pork cutlet recipe. Enjoy the perfect blend of tender pork and savory flavors.
Course Main Course
Cuisine Japanese
Keyword Japanese pork cutlet, pork katsu recipe, pork tonkatsu
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Calories 860kcal

Ingredients

Pork

  • 3/4 lbs Pork Top Loin thin slices, boneless
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 2 Cups Cabbage shredded
  • 1 Wedge Lemon
  • 1 Cup Flour
  • 2 Eggs
  • 1/3 Cup Panko

Sauce

  • 1 tbsp Ketchup
  • 2 1/2 tsp Worcestershire Sauce
  • 1/2 tbsp Oyster Sauce
  • 1/2 tsp Sweetener your preferred sweetener

Instructions

  • Gather all the ingredients.
    Ingredients are tonkatsu on the countertop.
  • Pat pork dry with a paper towel. Once dried, sprinkle salt and pepper on both sides.
    Seasoned pork chops.
  • Shred cabbage with a shredder and cut the wedge of lemon.
    Bed of shredded cabbage.
  • In a small mixing bowl, combine ketchup, Worcestershire sauce, oyster sauce and sweetener. Mix well and set aside.
    Katsu sauce in a mixing bowl.
  • Fill 1 mixing bowl with flour, 1 mixing bowl with beaten eggs, 1 mixing bowl with panko.
    Ingredients for a panko crust in mixing bowls.
  • In this order, dip and coat each pork chop: flour > eggs > panko. Once coated, place on holding a plate.
    Tonkatsu served over a bed of cabbage.
  • Add enough oil to cover about 1/2 inch from the bottom of the pan and heat up to 375F.
    Deep frying oil.
  • Once the oil is ready, place heat to medium and carefully place 2-4 pork pieces at a time. Cook time will depend on the thickness, but for the thin ones, it takes about 1 - 1.5 minutes where as the thicker ones will be around 2.5 - 3 minutes. Flip and repeat until internal temp reaches 145F.
    Tonkatsu being fried in a skillet.
  • Transfer to a drying rack. If you do not have a drying rack, use a plate with a paper towel to soak up oil.
    Tonkatsu on a drying rack.
  • Once dried, slice the pork cutlet into 1/2 inch slices and plate onto of bed of cabbage. Enjoy with drizzled katsu sauce and optional squeeze of lemon!
    Tonkatsu served over a bed of cabbage.

Video

Nutrition

Calories: 860kcal | Carbohydrates: 20g | Protein: 47g | Fat: 68g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 286mg | Sodium: 612mg | Potassium: 744mg | Fiber: 14g | Sugar: 6g | Vitamin A: 327IU | Vitamin C: 33mg | Calcium: 207mg | Iron: 5mg