Tonkatsu is a Japanese pork cutlet known for its undefined crispness, rendering it special among deep fried variety of dishes.  It might just be labelled as a breaded meat, but when tasting it brings you to higher planes of taste bud explosion. Since the dish is simple, it is crucial for you to buy only the best quality ingredients to savor its best taste.


How to Make Japanese Pork Cutlet Tonkatsu
How to Make Japanese Pork Cutlet Tonkatsu


  • 2 boneless pork chops (with ½ inch thickness)
  • Panko breadcrumbs (with bigger flakes)
  • 1 egg, beaten
  • All-purpose flour
  • ½ tbsp. oil
  • Salt
  • Pepper
  • Oil for frying


For serving:

  • Tonkatsu sauce (or Worcestershire sauce*)
  • ¼ head of cabbage


Note: * Worcestershire sauce will do just in case you don’t have available tonkatsu sauce.



  1. First, prepare the cabbage by slicing thin strips and soaking it into cold water until serving time.
  2. Pound the pork using a meat pounder. However, if you don’t have a meat pounder, just pound the meat with knife and do criss-cross shallow slices at the top of it after pounding.
  3. Season meat with salt and pepper, suiting your taste.
  4. Get the beaten egg, add the ½ tbsp. of oil and whisk them.
  5. Dredge meat onto the flour and pat to get rid of the excess flour.
  6. Next, briefly submerse the meat into the egg mixture. Note that both sides must be coated with the egg mixture.
  7. Dredge again in panko, coating both sides and set aside in a plate.
  8. Heat up oil in a skillet on a medium high flame and deep fry the pork. Deep fry each side for about a minute.
  9. Place fried tonkatsu over a wire rack or on paper towels.
  10. Place tonkatsu on plate and decorate the sliced cabbage at the sides. Drizzle tonkatsuwith tonkatsu sauce (or Worcestershire sauce).


Time and Serving

  • Serving : 2-3 servings
  • Preparation : 15 minutes
  • Cooking : 15 minutes
How to Make Japanese Pork Cutlet Tonkatsu
How to Make Japanese Pork Cutlet Tonkatsu