Tonkatsu Japanese Fried Pork

Written by
Setsuko Yoshizuka
Setsuko Yoshizuka is a freelance food writer and Japanese cookbook author.
Learn about The Spruce Eats' Editorial Process
Setsuko Yoshizuka
Updated 10/10/19
Tonkatsu recipe Japanese breaded and deep fried pork

The Spruce 
  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
1276 Calories
89g Fat
49g Carbs
71g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 1276
% Daily Value*
Total Fat 89g 114%
Saturated Fat 15g 77%
Cholesterol 397mg 132%
Sodium 756mg 33%
Total Carbohydrate 49g 18%
Dietary Fiber 11g 38%
Protein 71g
Calcium 283mg 22%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. Pork tonkatsu is also a popular ingredient in katsu donburi (one dish meal of ingredients served over rice) which is tonkatsu served with cooked egg and a savory sweet sauce, all over a bed of rice in a large bowl. 

Tonkatsu is served with a savory tonkatsu sauce which is conveniently sold pre-made, in bottles on the shelves of Japanese and other Asian grocery stores. A popular brand of Japanese tonkatsu sauce is known as "Bull Dog Tonkatsu Sauce." It made with a mixture of fruits and vegetables to create a dark and savory sauce that is perfect for tonkatsu.

Variations of pork tonkatsu are made with chicken filets instead of pork and known as chicken katsu.

Traditionally, pork tonkatsu is served alongside a generous portion of finely shredded green cabbage which is eaten with the tonkatsu. Often, tonkatsu sauce is drizzled on the cabbage as well. 

1:29

Watch Now: Japanese Fried Pork (Tonkatsu) Recipe

Ingredients

  • 4 pork chops (boneless)
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • 1 cup all-purpose flour (for breading)
  • 1 large egg (beaten)
  • 1/2 to 1 cup panko breadcrumbs
  • 1 cup canola oil (for frying)
  • Garnish: 1/4 head cabbage (shredded green)
  • Garnish: tonkatsu sauce (bottled)
  • Optional: Karashi (hot Japanese mustard)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for tonkatsu recipe
    The Spruce

  2. Cut the edge of the pork chops in several places. Season with salt and pepper.

    Pork chops
    The Spruce 

  3. Set up a breading station with three shallow dishes. Place flour in the first dish, lightly beaten eggs in the second dish, and panko breadcrumbs in the third dish. 

    Set up breading station
    The Spruce

  4. Coat each pork chop generously with flour, shaking any excess off.

    Coat each pork chop
    The Spruce

  5. Dip the pork into the beaten egg.

    Dip the pork
    The Spruce 

  6. Coat the pork with panko breadcrumbs and set aside on a platter.

    Bread
    The Spruce 

  7. In a deep pan, heat canola oil for frying, to around 340 F.

    Heat canola oil
    The Spruce 

  8. Deep-fry the breaded pork for 5 to 6 minutes.

    Deep fry pork
    The Spruce

  9. Turn the pork over and fry about 5 more minutes or until cooked through and browned. 

    Turn the pork over
    The Spruce

  10. Remove pork from the oil and drain on paper towels.

    Remove pork
    The Spruce 

  11. While the pork is resting, finely shred green cabbage and soak in ice cold water.

    Cabbage in bowl
    The Spruce

  12. Drain the shredded cabbage well.

    Drain shredded cabbage
    The Spruce 

  13. Cut each tonkatsu into small, lengthwise pieces and serve on plates with a side of the shredded cabbage. Drizzle some of the tonkatsu sauce over the tonkatsu before eating. Serve karashi (hot Japanese mustard) on the side if you prefer.

    Serve
    The Spruce

  14. Enjoy!