Dinner

Tonkatsu

Name: Tonkatsu
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 pork loin chops or cutlets, 0.5 inch thick, about 6 oz each; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper; 0.5 cup all-purpose flour; 1 large egg; 1 tablespoon water; 0.75 cup panko breadcrumbs; vegetable oil for frying; 2 tablespoons tonkatsu sauce; 2 cups shredded green cabbage; 1 tablespoon rice vinegar; pinch of salt for cabbage; 1 lemon wedge per serving

Golden, crunchy Japanese-style fried pork cutlet served with tangy-sweet tonkatsu sauce and a pile of shredded cabbage. The pork is pounded thin, breaded, and fried until crackling, then sliced to serve—a beloved Japanese comfort food that's crispy and juicy inside.

727calper serving 39gprotein 50gcarbs 40gfat 20min prep 15min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Tonkatsu — common questions

Can I make tonkatsu ahead?

You can bread the cutlets up to 2 hours ahead and store them on a plate in the refrigerator uncovered; fry just before serving. Fried tonkatsu is best eaten immediately but can be reheated in a 300°F oven for 5–8 minutes.

What if I don't have tonkatsu sauce?

Mix 2 tablespoons of Worcestershire sauce with 1 tablespoon ketchup and 0.5 teaspoon of soy sauce; this is a close substitute, though tonkatsu sauce is sweeter and tangier.

Can I bake tonkatsu instead of frying?

Yes—brush the breaded cutlets lightly with oil and bake at 400°F for 12–15 minutes until the internal temperature reaches 145°F; the crust will be crisp but not as golden as fried.

What's the most common mistake?

Not pounding the meat thin enough or using oil that is too cool; both result in a greasy, soggy coating. Pound to 0.25 inch and monitor the oil at 340–360°F.

What should I serve with tonkatsu?

Steamed white rice and miso soup are traditional; tonkatsu is also delicious served in a sandwich (tonkatsu sando) with butter and mustard on white bread.

How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days; reheat in a 300°F oven on a wire rack for 8–10 minutes to keep the bottom crispy, or enjoy cold in a sandwich.