Tonkatsu, or pork cutlet, is a Japanese dish of pork filet that is breaded with panko breadcrumbs and deep-fried. It is traditionally served with a dark, savory tonkatsu sauce and shredded green cabbage.
Pork tonkatsu is often found on the menus of Japanese restaurants and is also a very popular bento (boxed lunch) item. It is also a popular ingredient in katsu donburi (donburi is a one-dish meal of ingredients served over rice), which is tonkatsu served with cooked egg and a savory-sweet sauce.
What Is the Difference Between Tonkatsu and Tonkotsu?
Although the names of these two dishes sound similar, they are different. Tonkatsu refers to fried pork cutlets as described in this recipe, but tonkotsu is a broth made with pork bones, often used in a pork-based ramen dish.
Tips for Making Tonkatsu
- Choosing pork chops—When you're pan-searing a pork chop you usually want a thick chop. For tonkatsu, thinner chops are best. If you find very thin pork chops you do not need to pound them, but chops around 1/2-inch thick benefit from being pounded thin. It creates more surface area for a luxurious, crispy exterior.
- Prevent curling—We recommend cutting 4 to 5 small slits around the edge of the pork chops to prevent the meat from curling. If the meat curls, it will not lay flat in the pan and therefore won't brown evenly.
- Keep the oil temperature constant—It takes paying attention, but adjust the heat as needed to maintain an oil temperature of around 340 F. As soon as you add the chops to the oil, its temperature will drop. For this reason, it's fine to overshoot the oil temperature by 10 to 15 degrees at first, then adjust the heat as needed.
Serving Tonkatsu
Tonkatsu is served with a savory tonkatsu sauce that is conveniently sold premade and is available in bottles on the shelves of Japanese and other Asian grocery stores. A popular brand of Japanese tonkatsu sauce is Bull Dog Tonkatsu Sauce; it's made with a mixture of fruits and vegetables to create a dark and savory sauce that is a perfect sweet and savory accompaniment to the fried pork.
Traditionally, pork tonkatsu is served alongside a generous portion of finely shredded green cabbage. Often, tonkatsu sauce is drizzled on the cabbage as well.
"Tonkatsu is crispy, savory, and irresistible. The crisp thinly sliced green cabbage offsets each rich, hot, mustardy bite." —Catherine Jessee
Ingredients
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4 boneless pork chops, about 5 1/2 ounces each
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3/4 teaspoon fine salt
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1/4 teaspoon freshly ground black pepper
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1 cup (120 grams) all-purpose flour
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2 large eggs, beaten
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2 cups (165 grams) panko breadcrumbs
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1 cup canola oil, for frying
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1/4 head green cabbage, shredded (about 2 cups), for garnish
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Store-bought or homemade tonkatsu sauce, for serving
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Karashi (hot Japanese mustard), for serving, optional
Steps to Make It
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Gather the ingredients.
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Cut through the fat in several places along the edge of each pork chop. Working with one pork chop at a time, place chop in between two sheets of plastic wrap. Using a meat mallet, pound pork to a 1/4-inch thickness.
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Season with salt and pepper. Set aside.
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Set up a breading station with 3 shallow dishes. Place flour in the first dish, eggs in the second dish, and panko in the third dish.
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Coat each pork chop generously with flour, shaking any excess off.
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Dip pork into beaten egg.
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Coat pork chops with panko breadcrumbs, pressing lightly to adhere and ensuring they are completely coated. Set aside on a platter.
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In a large deep pan, such as a sauté pan or a large Dutch oven, heat the canola oil on medium-high heat until it registers 340 F on a frying thermometer. Deep-fry breaded pork, in batches if necessary, for 2 to 3 minutes undisturbed until golden brown. Adjust the heat as needed to maintain an oil temperature of 340 F.
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Carefully turn pork over with tongs and fry until golden brown and a thermometer reaches at least 145 F, about 3 more.
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Remove pork from oil and drain on paper towels.
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While pork rests, finely shred green cabbage and soak in a large bowl of ice-cold water.
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Drain the cabbage well.
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Slice each tonkatsu crosswise into thin strips, transfer to plates, and drizzle with some of the tonkatsu sauce. Divide the cabbage between plates and serve the karashi on the side, if using.
How to Store and Freeze Pork Tonkatsu
This dish will keep in the refrigerator for up to three or four days. Reheat on a baking sheet in a hot oven (400 F) for a few minutes, loosely tented in foil, which will protect the pork from drying out but also crisp it up. You can also freeze pork, individually wrapped in plastic or foil and then stored in zip-close freezer bags, for up to three months.
Variations
Variations of pork tonkatsu are made with chicken filets instead of pork and known as chicken katsu.
You can also make this dish without gluten by choosing gluten-free breadcrumbs and potato starch instead of flour (or a gluten-free flour blend).
Nutrition Facts (per serving) | |
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876 | Calories |
45g | Fat |
63g | Carbs |
56g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 876 |
% Daily Value* | |
Total Fat 45g | 57% |
Saturated Fat 10g | 52% |
Cholesterol 210mg | 70% |
Sodium 1008mg | 44% |
Total Carbohydrate 63g | 23% |
Dietary Fiber 5g | 17% |
Total Sugars 6g | |
Protein 56g | |
Vitamin C 30mg | 148% |
Calcium 172mg | 13% |
Iron 5mg | 30% |
Potassium 901mg | 19% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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