Tonkatsu – Japanese pork cutlet

Tonkatsu is a Japanese style pork cutlet that originated more than a century ago, wow! What sets this apart is the use of Panko – Japanese breadcrumbs which are light and airy as compared to regular bread crumbs.

Making a tonkatsu is much simpler than you think! Tenderising the pork chops with a meat hammer breaks down the fibres of the pork, resulting in a softer texture.

Coating the pork chops with panko is an easy way to get a crispy exterior while keeping the meat moist and juicy. The key to this dish is double-frying. First, we fry at a lower temperature for 2-3 minutes. Then finish it off with high heat, giving it a really crispy crust!

For the love of all things CRISPY, go try it out this weekend!

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  • Servings: 2

  • Time: 25 min

  • Skill: Easy


  1. 2 pieces 250g / 350g Pork Chop

  2. Salt and pepper

  3. 4 tbsp plain flour

  4. 1 tbsp white pepper powder

  5. 1 tsp salt

  6. 1 egg

  7. 80g panko breadcrumbs

  8. Oil for deep fry

  9. 100g Cabbage

  10. 10 honey plum tomatoes

  11. Sesame Sauce

  12. Tonkatsu Sauce


  1. Tenderise 250g pork chop with meat hammer

  2. Season with salt and pepper on both sides

  3. In a container add 4 tbsp plain flour,

  4. 1 tbsp white pepper powder and 1 tsp salt

  5. Mix well and set aside

  6. Crack and beat an egg

  7. Add 80g panko breadcrumbs into another container

  8. Spray water on panko so it’s slightly damp

  9. Coat pork chop with flour mixture, then egg and lastly panko.

  10. Heat enough oil in pot, deep fry pork cutlet till light golden brown for around 2 mins (Adjust according to thickness)

  11. Remove from oil and let it rest

  12. Cut 100g cabbage as fine as possible

  13. Bring pork to the oil again, this time deep fry for another 30-45 seconds

  14. Drain and set aside

  15. Add cabbage and tomatoes to plate

  16. Dress with Sesame Sauce

  17. Cut pork cutlet into thick slices and serve with Tonkatsu Sauce