How to Make Pork Tonkatsu

Pork tonkatsu is a Japanese-style breaded and deep-fried pork cutlet that's crispy on the outside, tender on the inside, and typically served with a savory-sweet sauce and shredded cabbage.

Prep Time9

Cook Time8

Total Time17

Course: Pork Recipe

Cuisine: Japanese

Keyword: crispy pork chop, homemade tonkatsu, Japanese breaded pork cutlet, pork tonkatsu, tonkatsu recipe

Servings: 4 pcs

Calories: 326kcal

Author: Manny

Ingredients

4 slices pork chops about 1/2" thick, remove bones
salt and pepper to taste
1/2 cup all-purpose flour
2 pcs raw eggs beaten
1 cup panko or Japanese bread crumbs
cooking oil for deep frying

Ingredients of tonkatsu sauce:

4 Tbsp. tomato ketchup
10 tsp. Worcestershire sauce
2 Tbsp. oyster sauce
1 1/2 Tbsp. granulated sugar

Instructions

How to Make Pork Tonkatsu:

Make small cuts on the pork chops to prevent the pork from curling during frying. Season with salt and pepper on all sides and set aside for a few minutes.
Heat the cooking oil in the frying pan about 2 inches deep. Heat it to 350°F. Coat the pork with flour and dip it in the beaten eggs. Roll in bread crumbs until well coated, shake a bit then deep fry.
Do the same with the rest of the pork chops. But don't overcrowd the pan to avoid sticking the breading with each other. Cook the pork chop by batches.
Fry for about 8 minutes or until the breading is golden brown and the pork inside the breading is cooked. When cooked, remove from the pan and put on paper towels or wire rack to drain excess oil.
Slice the tonkatsu and serve with tonkatsu sauce and shredded cabbage.

To Make the Tonkatsu Sauce:

Combine all the ingredients in a bowl and whisk until the sugar is dissolved.

Notes

Cooking Tips:

Don’t Skip the Slits on the Pork

Before breading, make small cuts along the edges of the pork chop or loin. This helps prevent the meat from curling while frying, so it cooks evenly and stays flat. It also ensures that the breading sticks better and gives a more even, crisp finish.

Keep the Oil Temperature Steady

Make sure your oil stays around 350°F (175°C) for perfect frying. If the temperature is too low, the breading absorbs oil and turns soggy; too high and the crust browns too fast while the pork stays raw inside. Use a thermometer or test with a breadcrumb—it should sizzle gently, not burn.

Use Panko for Maximum Crunch

Panko breadcrumbs are lighter and crispier than regular ones, giving pork tonkatsu its signature crunch. Toasting the Panko slightly before coating the meat can add even more texture and color. Don’t substitute if you want that authentic, golden coating that stays crunchy even after cooling.