Tonkatsu (Japanese Fried Pork Cutlets)

By
Setsuko Yoshizuka
Setsuko Yoshizuka
Setsuko Yoshizuka is a food writer and Japanese cookbook author.
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Updated on 07/26/24
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Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 4 servings
Yield: 4 tonkatsu

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. 

Two plates of pork tonkatsu served with shredded cabbage and spicy mustard

The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

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.

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. 

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. Doing so 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.


What You'll Need to Make This Japanese Tonkatsu Recipe
Meat tenderizers we recommend on a yellow background
A Handy Dandy Meat Mallet
Best Skillets
A Nice Deep Frying Pan
Taylor Precision Products Taylor Candy And Jelly Deep Fry Thermometer
An Accurate Deep-Frying Thermometer

"Tonkatsu is crispy, savory, and irresistible. The crisp thinly sliced green cabbage offsets each rich, hot, mustardy bite." —Catherine Jessee

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Ingredients

  • 4 boneless pork chops, about 5 1/2 ounces each

  • 3/4 teaspoon fine salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 cup (120 grams) all-purpose flour

  • 2 large eggs, beaten

  • 2 cups (165 grams) panko breadcrumbs

  • 1 cup canola oil, for frying

  • 1/4 head green cabbage, shredded (about 2 cups), for garnish

  • Store-bought or homemade tonkatsu sauce, for serving

  • Karashi (hot Japanese mustard), for serving, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make pork tonkatsu with shredded cabbage

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

  2. Cut through the fat in several places along the edge of each 4 boneless pork chops (about 5 1/2 ounces each). Working with one pork chop at a time, place the chop in between two sheets of plastic wrap. Using a meat mallet, pound pork to a 1/4-inch thickness.

    A cutting board with four pork chops, with one covered in plastic wrap, flattened with a meat mallet

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

  3. Season with salt and pepper. Set aside.

    A cutting board with four thinly pounded pork chops seasoned with salt and pepper

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

  4. Set up a breading station with 3 shallow dishes. Place 1 cup (120 grams) all-purpose flour in the first dish, 2 large eggs (beaten) in the second dish, and 2 cups (165 grams) panko breadcrumbs in the third dish. 

    A bowl of flour, a bowl of whisked eggs, and a bowl of panko breadcrumbs

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

  5. Coat each pork chop generously with flour, shaking any excess off.

    A thinly pounded pork chop in a shallow bowl of flour, with a cutting board of three more thinly pounded pork chops

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

  6. Dip pork into beaten egg.

    A flour-coated pork chop in a shallow bowl of beaten eggs, with three more pork chops

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

  7. Coat pork chops with panko breadcrumbs, pressing lightly to adhere and ensuring they are completely coated. Set aside on a platter.

    Four thinly pounded pork chops breaded with panko breadcrumbs, with one pork chop sitting in a shallow bowl of panko breadcrumbs

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

  8. 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.

    A large pot of oil with two breaded pork chops frying

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

  9. Carefully turn pork over with tongs and fry until golden brown and a thermometer reaches at least 145 F, about 3 more. 

    A large pot of oil with two golden brown breaded pork chops being fried

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

  10. Remove pork from oil and drain on paper towels.

    A paper towel-lined baking sheet with four fried breaded pork chops

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

  11. While pork rests, finely shred 1/4 head green cabbage and soak in a large bowl of ice-cold water.

    A large bowl of shredded cabbage in ice water

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

  12. Drain the cabbage well.

    A strainer with thinly shredded cabbage

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

  13. 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.

    Two plates of pork tonkatsu served with shredded cabbage and spicy mustard

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen

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.

Feeling Adventurous? Try This:

  • No pork, no problem - Variations of pork tonkatsu are made with chicken filets instead of pork and known as chicken katsu.
  • Make it gluten-free - 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)
876 Calories
45g Fat
63g Carbs
56g Protein
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Nutrition Facts
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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)