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Crispy Japanese Tonkatsu Pork Cutlet Recipe with Easy Homemade Sauce

Crispy Japanese Tonkatsu Pork Cutlet - featured image
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A crispy and juicy Japanese pork cutlet coated with panko breadcrumbs and served with a tangy homemade tonkatsu sauce. Perfect for a quick, satisfying meal with a deliciously crunchy crust and flavorful sauce.

Ingredients

Scale
  • 4 pork loin cutlets, about 6 ounces (170 grams) each, trimmed and pounded to 1/2 inch (1.3 cm) thickness
  • Salt and black pepper, to taste
  • 1 cup (120 grams) all-purpose flour
  • 2 large eggs, beaten
  • 2 cups (100 grams) Japanese-style panko breadcrumbs
  • Vegetable oil, about 2 inches (5 cm) deep for frying (canola or safflower oil recommended)
  • For the homemade tonkatsu sauce:
  • 2 tablespoons ketchup (no-sugar-added variety preferred)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce (low sodium if preferred)
  • 1 tablespoon mirin (optional)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar (adjust to taste)

Instructions

  1. Pat the pork cutlets dry with paper towels to remove excess moisture. Season both sides with salt and black pepper. Gently pound each cutlet to about 1/2 inch thickness using a meat mallet or rolling pin. (About 5 minutes)
  2. Set up three shallow bowls or plates: one with flour, one with beaten eggs, and one with panko breadcrumbs. (2 minutes)
  3. Lightly dust each pork cutlet with flour, shaking off excess. Dip into the beaten eggs, letting any extra drip off. Press firmly into the panko breadcrumbs to fully coat. For extra crunch, you may repeat the egg and panko step once more, but one layer is sufficient. (8 minutes)
  4. Pour vegetable oil into a heavy-bottomed frying pan to about 2 inches depth. Heat over medium-high heat until the oil reaches 340°F (170°C). Test by dropping a breadcrumb in; it should sizzle immediately without browning too fast. (5 minutes)
  5. Carefully place the breaded pork cutlets into the hot oil. Fry for 4-5 minutes per side, turning gently with tongs, until golden brown and crispy. Avoid overcrowding the pan; cook in batches if needed. The internal temperature should reach 145°F (63°C). (10 minutes)
  6. Transfer cooked cutlets to a wire rack to drain excess oil and maintain crispness. Rest for 5 minutes before slicing. (5 minutes)
  7. While frying, combine ketchup, Worcestershire sauce, soy sauce, mirin, Dijon mustard, and sugar in a small saucepan. Warm over low heat, stirring until sugar dissolves and sauce thickens slightly. Remove from heat and set aside. (5-7 minutes)
  8. Slice each tonkatsu into strips and serve with the homemade sauce. Pair with shredded cabbage or steamed rice for a complete meal.

Notes

Pat pork dry before seasoning to prevent soggy coating. Use Japanese panko breadcrumbs for a light, airy crunch. Maintain oil temperature around 340°F (170°C) to avoid burning or greasy cutlets. Avoid overcrowding the pan and flip cutlets only once. Drain on a wire rack to keep crust crispy. Sauce can be made ahead and stored refrigerated for up to a week. For gluten-free, substitute almond or rice flour and gluten-free panko. For dairy-free, check Worcestershire sauce ingredients.

Nutrition

Keywords: tonkatsu, Japanese pork cutlet, crispy pork, homemade tonkatsu sauce, panko breadcrumbs, fried pork cutlet, easy Japanese recipe

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