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Tonkatsu Japanese Pork Cutlet
5 from 11 votes

Tonkatsu - Japanese Pork Cutlet

Rika
A crispy breaded and deep-fried Japanese pork cutlet. This Pork Tonkatsu recipe is so simple and delicious! The cutlet is crispy on the outside, and juicy and tender inside.
Prep Time 15 mins
Cook Time 10 mins
Course Main Course
Cuisine Japanese
Servings 4
Calories 396 kcal

Ingredients
 

  • 4 pork loin chops, (about 5 oz each and ½ inch thick)
  • 2 eggs, (lightly beaten)
  • ½ cup flour, (for dredging)
  • 1 cup panko breadcrumbs, (add more if needed)
  • 1 tsp kosher salt, (or more to taste)
  • ½ tsp black pepper, (or more to taste)
  • peanut or canola or vegetable oil , (or more for deep frying)

Tonkatsu Sauce:

  • ¼ cup ketchup
  • 2 tbsp Worcestershire sauce
  • tbsp oyster sauce
  • 1 tbsp light brown sugar
  • 1 tsp low sodium soy sauce
  • a pinch of garlic powder

Garnish:

  • shredded cabbage

Instructions
 

  • Make 3-4 tiny slits on the connection tissue between the meat and fat and without cutting through meat.
  • Pound the meat into thin and an even thickness (about ¼ inch each). Season with salt, and pepper.
  • Prepare 3 large bowls.
    1st bowl. Add beaten egg
    2nd bowl. Add flour
    3rd bowl. Panko breadcrumb
  • Dredge the meat into the flour, shake excess flour and then dip it into the beaten egg, shake excess.
    Dredge in panko, then cover the meat evenly with panko breadcrumbs by patting with your hands to make the meat is throughly covered. Turn it over and repeat. Shake off excess crumbs.

(Cooking Option 1) Deep Fry:

  • Heat at least 1 ½ inches oil in a deep, heavy-bottomed pot to 350°F on medium-high heat.
    Dip a chopstick into the oil. If the oil starts steadily bubbling, then the oil is hot enough for frying. 
  • Working in batches, deep fry the cutlet (one at the time) until golden on the bottom for about 3 minutes (more or less cooking time depending on the thickness of the cut).
    Flip and cook for 2-3 minutes  (more or less cooking time depending on the thickness of the cut). Transfer pork to a paper-towel-lined platter to drain.
    The minimum cooking time is determined by the thickness of the cut. The safe internal pork cooking temperature for fresh cuts is 145° F. 
    Serve with Tonkatsu sauce and Enjoy!

Tonkatsu Sauce:

  • In a medium bowl, stir in all the Tonkatsu sauce ingredients. Set aside until its ready to be used.
  • You can store this leftover Tonkatsu sauce for 2-3 weeks in the fridge or 3-4 months in the freezer.

Video

Notes

If you don't have an oyster sauce at home, feel free to skip it, and adjust the seasoning by adding a little extra sugar and regular soy sauce. 
The Nutrition Facts for Pork Tonkatsu only, the sauce is not included. 

(COOKING OPTION 2): DOUBLE DEEP-FRY COOKING INSTRUCTIONS:

  • Heat at least 1 ½ inches oil in a deep, heavy-bottomed pot to 350°F on medium-high heat. Dip a chopstick into the oil. If the oil starts steadily bubbling, then the oil is hot enough for frying. 
  • Working in batches, deep fry the meat for about 1 minute per side (or more depending on the thickness). Remove from heat then drain on a paper towel. Let it cool down for a few minutes while you are working with other cutlets.
  • After resting for about 3-4 minutes, bring the cutlets back into the hot oil and cook for 1 minute total (or more depending on the thickness). The safe internal pork cooking temperature for fresh cuts is 145° F. 
  • Cut the pork cutlets into ½-inch slices. Transfer to a plate, serve with cabbage and Tonkatsu sauce.

(COOKING OPTION 3) OVEN-BAKED COOKING INSTRUCTIONS:

  • Adjust an oven rack to the middle position and preheat the oven to 400°F. Line a rimmed sheet pan with parchment paper. 
  • Transfer the pork loin chops onto the sheet pan and bake until the meat is no longer pink inside for about 20 minutes, depending on the thickness of the chops. The safe internal pork cooking temperature for fresh cuts is 145° F. 
  • Cut the pork cutlets into ½-inch slices. Transfer to a plate, serve with cabbage and Tonkatsu sauce.
 

Nutrition

Calories: 396kcalCarbohydrates: 31gProtein: 36gFat: 13gSaturated Fat: 4gCholesterol: 160mgSodium: 865mgPotassium: 594mgFiber: 2gSugar: 2gVitamin A: 103IUCalcium: 68mgIron: 3mg
Keyword Japanese Pork Cutlet, Katsu, Pork Katsu, Pork Tonkatsu, Tonkatsu
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