|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 40g||51%|
|Saturated Fat 9g||44%|
|Total Carbohydrate 48g||18%|
|Dietary Fiber 4g||13%|
|Total Sugars 4g|
|Vitamin C 30mg||148%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Tonkatsu, or pork cutlet, is a Japanese dish of pork filet that is breaded with panko breadcrumbs and deep-fried. It is traditionally served with a dark, savory tonkatsu sauce and shredded green cabbage.
Pork tonkatsu is often found on the menus of Japanese restaurants and is also a very popular bento (boxed lunch) item. It is also a popular ingredient in katsu donburi (donburi is a one-dish meal of ingredients served over rice), which is tonkatsu served with cooked egg and a savory-sweet sauce.
Tonkatsu is served with a savory tonkatsu sauce that is conveniently sold premade and is available in bottles on the shelves of Japanese and other Asian grocery stores. A popular brand of Japanese tonkatsu sauce is Bull Dog Tonkatsu Sauce; it's made with a mixture of fruits and vegetables to create a dark and savory sauce that is perfect for tonkatsu.
Traditionally, pork tonkatsu is served alongside a generous portion of finely shredded green cabbage. Often, tonkatsu sauce is drizzled on the cabbage as well.
Watch Now: Japanese Fried Pork (Tonkatsu) Recipe
4 boneless pork chops
Kosher salt, to taste
Freshly ground black pepper, to taste
1 cup all-purpose flour
1 large egg, beaten
1/2 to 1 cup panko breadcrumbs
1 cup canola oil, for frying
1/4 head green cabbage, shredded, for garnish
Tonkatsu sauce (bottled), for garnish
Karashi (hot Japanese mustard), optional
Gather the ingredients.
Cut the edge of the pork chops in several places. Season with salt and pepper.
Set up a breading station with 3 shallow dishes. Place flour in the first dish, lightly beaten egg in the second dish, and panko breadcrumbs in the third dish.
Coat each pork chop generously with flour, shaking any excess off.
Dip pork into beaten egg.
Coat pork with panko breadcrumbs and set aside on a platter.
In a deep pan, heat the canola oil to around 340 F as measured on a frying thermometer.
Deep-fry breaded pork for 5 to 6 minutes.
Turn pork over and fry about 5 more minutes or until cooked through and browned.
Remove pork from oil and drain on paper towels.
While pork is resting, finely shred green cabbage and soak in ice-cold water.
Drain shredded cabbage well.
Cut each tonkatsu lengthwise into small pieces and serve on plates with a side of the shredded cabbage. Drizzle some of the tonkatsu sauce over tonkatsu before eating. Serve karashi (hot Japanese mustard) on the side if you prefer. Enjoy.
What Is the Difference Between Tonkatsu and Tonkotsu?
Although the names of these two dishes sound similar, they are different. Tonkatsu refers to fried pork cutlets as described in this recipe, but tonkotsu is a broth made with pork bones, often used in a pork-based ramen dish.
How to Store and Freeze Pork Tonkatsu
This dish will keep in the refrigerator for up to three or four days. Reheat on a baking sheet in a hot oven (400 F) for a few minutes, loosely tented in foil, which will protect the pork from drying out but also crisp it up. You can also freeze pork, individually wrapped in plastic or foil and then stored in zip-close freezer bags, for up to three months.