Panko makes everything better. This Japanese-style breadcrumb is lighter and flakier than typical Western breadcrumbs, so it creates a crisp, airy coating that doesn’t soak up excess oil. That texture is perfect for tonkatsu, the Japanese pork cutlet coated in panko and fried until golden.
Katsu simply means “cutlet,” while tonkatsu refers specifically to pork cutlets. Chicken katsu (torikatsu) is also common. Tonkatsu first appeared in Japan in the 19th century when chefs adapted European schnitzel into a uniquely Japanese dish.
You can make pork katsu with thin-sliced pork loin or pork sirloin chops, both widely available and affordable. Look for boneless chops about 1/4 to 1/3 inch thick with a little marbling so the pork stays juicy. If your chops are thicker, pound them thinner with a mallet; even thin-cut chops benefit from a light pounding to tenderize.
Season the pork lightly with salt and pepper and set aside while you prepare the dredging stations.
Japanese Pork Katsu
Preparing tonkatsu is straightforward: dredge each chop in seasoned flour, dip in beaten egg, then coat in panko. Fry the breaded cutlets in a light oil such as canola until they turn medium golden brown and the coating is crisp.
If you have a temperature-controlled fryer it helps keep oil steady and prevents greasy results, but a skillet with about 1/3 inch of oil over medium-high heat works just as well. Using an instant-read thermometer is useful for checking oil temperature; you want oil around 375°F (190°C). Fry the cutlets for roughly four minutes total, or about 2–3 minutes per side, until they reach an internal temperature of 145°F and the exterior is golden.
Japanese Pork Katsu
Tonkatsu sauce—often described as a Japanese barbecue sauce—pairs perfectly with katsu. Typical versions combine ketchup, brown sugar, soy sauce, Worcestershire, and mustard for a sweet-savory glaze. You can whisk up a quick homemade sauce or use a ready-made brand if you prefer.
Japanese Pork Katsu
There’s a reason tonkatsu has stayed popular for nearly two centuries: a juicy pork chop wrapped in a light, crunchy panko crust is hard to resist. This version is simple enough for a weeknight dinner yet attractive enough for guests, using just a few pantry staples plus salt and pepper. Serve with steamed rice, shredded cabbage, and tonkatsu sauce for a classic presentation.
Japanese Pork Katsu
Japanese Pork Katsu (Tonkatsu)
Marsha Maxwell
Pin Recipe
Equipment
Ingredients
- For the pork:
- 6 thin-sliced pork loin or sirloin chops
- 1 cup all-purpose flour
- Salt and black pepper for seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- 2 tablespoons water
- 1 1/2 cups Panko bread crumbs
- Canola oil or other light oil for frying
For the sauce:
- ½ cup ketchup
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons brown sugar
- 1/8 teaspoon allspice optional
Instructions
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Trim any excess fat from the pork. Cover each chop with plastic wrap and pound from the center outward until each piece is about 1/4 to 1/3 inch thick.
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Season the chops with salt and pepper. In a shallow dish, combine the flour with 1 teaspoon salt and 1/2 teaspoon black pepper. In a second dish, beat the eggs with 2 tablespoons water. Place the panko in a third shallow dish.
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Dredge each chop in flour, then egg, then panko, pressing the crumbs to adhere. If using a deep fryer, preheat the oil to 375°F (190°C).
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Fry two chops at a time in hot oil for about four minutes, until the crust is medium golden and the pork is cooked through.
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If cooking on the stovetop, heat about 1/3 inch of canola oil in a large skillet over medium-high heat until it reaches about 375°F. If you don’t have a thermometer, test with a 1-inch cube of bread—if it browns in roughly 50 seconds the oil is ready.
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Fry 2–3 pieces at a time without overcrowding the pan. Cook 2–3 minutes per side until golden and cooked through.
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Whisk together the sauce ingredients—ketchup, soy sauce, Worcestershire, Dijon mustard, brown sugar, and optional allspice—until smooth.
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Serve the pork katsu sliced with tonkatsu sauce, steamed rice, and shredded cabbage for a traditional meal.
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