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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Adjust Servings
2pieces 250g / 350g Pork Chop
Salt and pepper
4tbsp plain flour
1tbsp white pepper powder
1tsp salt
1 egg
80g panko breadcrumbs
Oil for deep fry
100g Cabbage
10honey plum tomatoes
Sesame Sauce
Tonkatsu Sauce



Tenderise 250g pork chop with meat hammer
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Season with salt and pepper on both sides
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In a container add 4 tbsp plain flour,
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1 tbsp white pepper powder and 1 tsp salt
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Mix well and set aside
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Crack and beat an egg
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Add 80g panko breadcrumbs into another container
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Spray water on panko so it’s slightly damp
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Coat pork chop with flour mixture, then egg and lastly panko.
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Heat enough oil in pot, deep fry pork cutlet till light golden brown for around 2 mins (Adjust according to thickness)
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Remove from oil and let it rest
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Cut 100g cabbage as fine as possible
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Bring pork to the oil again, this time deep fry for another 30-45 seconds
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Drain and set aside
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Add cabbage and tomatoes to plate
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Dress with Sesame Sauce
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Cut pork cutlet into thick slices and serve with Tonkatsu Sauce
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