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Japanese Tonkatsu (Breaded Pork Cutlets)

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Sliced Japanese tonkatsu with shredded cabbage, lemon, and tonkatsu sauce.
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Japanese tonkatsu is a home-style favorite built around a thick pork cutlet with a light, craggy panko crust. It is commonly served with finely shredded cabbage, lemon, and a sweet-savory sauce.

The key is to keep the pork evenly thick and fry at a steady temperature so the coating browns before the meat dries. A short rest keeps the slices juicy and crisp.

Let the cutlets rest for five minutes before slicing so the juices settle and the crust stays intact.

Serving Suggestions

Serve with steamed rice, shredded cabbage, lemon wedges, and tonkatsu sauce. A little Japanese mustard is also welcome.

Japanese tonkatsu being plated with sauce and shredded cabbage.

Recipe Notes

Refrigerate leftovers for up to two days and reheat on a rack in a hot oven or air fryer to restore some crispness.

Sliced Japanese tonkatsu with shredded cabbage, lemon, and tonkatsu sauce.

Japanese Tonkatsu (Breaded Pork Cutlets)

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Crisp panko-breaded pork cutlets served with shredded cabbage, lemon, and tonkatsu sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 780
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Pork and seasoning
  • 4 cutlets boneless pork loin cutlets about 150 g each, pounded to 1 cm thick
  • 1 teaspoon fine salt
  • 1/2 teaspoon black pepper
Breading and frying
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 2 cups panko breadcrumbs
  • 2 cups neutral frying oil or enough for 1 cm depth
To serve
  • 4 cups finely shredded green cabbage
  • 1 medium lemon cut into wedges
  • 1/2 cup tonkatsu sauce
  • 4 cups cooked short-grain rice

Equipment

  • Meat mallet
  • Three shallow bowls
  • Deep skillet or Dutch oven
  • Wire rack
  • Instant-read thermometer

Method
 

Prepare:
  1. Pound the pork cutlets evenly, then season both sides with salt and pepper. Set up separate bowls for flour, beaten eggs, and panko.
Bread:
  1. Coat each cutlet in flour and shake off the excess. Dip in egg, then press into panko until evenly covered.
Fry:
  1. Heat the oil to 175 C. Fry the cutlets in batches for 3 to 4 minutes per side, turning once, until deeply golden and the thickest part reaches 63 C.
Serve:
  1. Drain on a wire rack for five minutes. Slice into strips and serve with cabbage, lemon, sauce, and rice.

Nutrition

Calories: 780kcalCarbohydrates: 63gProtein: 42gFat: 38gSaturated Fat: 6gCholesterol: 145mgSodium: 1050mgFiber: 4gSugar: 8g

Notes

  • Keep the oil between 170 and 180 C for an even crust.
  • Pounding the pork to an even thickness prevents the edges from overcooking.

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