Loading recipe page

Tonkatsu (Japanese Pork Cutlet)

Step 1 of 31

Step 1

Fullscreen unavailable

Screen awake unavailable

Fullscreen unavailable

Screen awake unavailable

Before cooking

Active path

Default

Steps as written in the recipe card.

31 stepsTiming varies by step

If you prefer not to deep-fry, see my recipe for Baked Tonkatsu.

Full ingredient reference

¼ head green cabbage
1 Japanese or Persian cucumber
4 Tbsp Japanese sesame dressing
1 Tbsp toasted white sesame seeds
1 Tbsp toasted black sesame seeds
4 Tbsp tonkatsu sauce
½ cup panko (Japanese breadcrumbs)
1 large egg (50 g each w/o shell)
½ Tbsp neutral oil ((for the egg))
2 Tbsp all-purpose flour (plain flour)
2 boneless pork loin chops (½ inch thick) ((100 g, 3.5 oz per piece; ½ inch, 1–1.3 cm thick))
½ tsp Diamond Crystal kosher salt
⅛ tsp freshly ground black pepper
3 cups neutral oil ((or enough for 1¾–2 inches (5 cm) of oil in the pot, for deep-frying))

References

Full ingredient reference

¼ head green cabbage
1 Japanese or Persian cucumber
4 Tbsp Japanese sesame dressing
1 Tbsp toasted white sesame seeds
1 Tbsp toasted black sesame seeds
4 Tbsp tonkatsu sauce
½ cup panko (Japanese breadcrumbs)
1 large egg (50 g each w/o shell)
½ Tbsp neutral oil ((for the egg))
2 Tbsp all-purpose flour (plain flour)
2 boneless pork loin chops (½ inch thick) ((100 g, 3.5 oz per piece; ½ inch, 1–1.3 cm thick))
½ tsp Diamond Crystal kosher salt
⅛ tsp freshly ground black pepper
3 cups neutral oil ((or enough for 1¾–2 inches (5 cm) of oil in the pot, for deep-frying))

Step 1 of 31