Tonkatsu (Japanese Pork Cutlet)


I was going through my fridges freezer when I came across some thin pork chops. I was wondering what to do with them and I thought that it had been a while since I had had tonkatsu. Tonkatsu is a Japanese style pork cutlet that is breaded with panko bread crumbs and deep fried. (I don't have a deep fryer so I normally shallow fry the pork in some oil in a pan.) I really like tonkatsu because it is nice a crispy on the outside and really juicy on the inside. It is great by itself and it is even better in tonkatsu sauce. (Yep, it has its own sauce.) Tonkatsu sauce is similar to a thick Worcestershire sauce. It is a pretty quick and easy dish. I normally have everything that I need on hand, other than the pork.

You should be able to find both the panko bread crumbs and the tonkatsu sauce at your local asian grocery store. I have the Bulldog brand of tonkatsu sauce.

1/4 cup flour
salt & pepper to taste
2 pork chops
1 egg (lightly beaten)
1/4 cup panko bread crumbs
2 tablespoons vegetable oil

1. Mix the flour, salt and pepper in a bowl
2. Dredge the pork in the flour.
3. Dip the pork in the egg.
4. Cover the pork in panko.
5. Fry the pork in oil until golden brown on both sides.

Similar Recipes:
Katsudon (Pork Cutlet Rice Bowl)
Katsu Kare (Pork Cutlet with Curry Sauce)

Tonkatsu with Tonkatsu Sauce


Peter M said...

Kevin, the meat does in fact look moist and I love Panko.

Elly said...

I really like this dish myself, although I had no idea it was called tonkatsu! Yours looks so moist and yummy.

tigerfish said...

I use this, topping with curry and a runny egg! Becomes a tonkatsu curry don.yum!

Deborah said...

I love tonkatsu. This reminds me that I haven't made it in a long time!!

Dani Spies said...
This comment has been removed by the author.
Dani Spies said...

I have all of the ingredients to make this in my fridge...I'm gonna try it today. I wonder how it would be if I baked the cutlet instead of pan fry...hmmm, I think I may have to try it...thanks!

katiez said...

Perfect for me as we can only get thin pork chops! Is the sauce something you buy! And is 'panko' just a dry bread crumb or something special? So many questions for something so simple!
They looke perfectly done.

Belinda said...

What a delicious sounding way of preparing pork...and I agree with the other comments about how moist the pork looks...not always the case when I cook pork! :-)

Kevin said...

According to the wikipedia article: "Panko is made from wheat bread, but it has a crisper, airier texture than most types of breading found in Western cuisine."

I found the Bulldog brand of Tonkatsu Sauce at a local asian grocery store. There are a few listings for Bulldog "tonkatsu sauce" on

Cynthia said...

Ouuuu those pork chops look so tender.

Dani Spies said...

Okay - so I made these yesterday, but baked them at 400 for about 6 minutes per side and mmmmmmmm,mmmmm,mmmmm they we're so good!! I was in a hurry so I didn't take a photo, but I'm gonna make them again this weekend so I can post them on my blog:)!!
Thanks Kevin!

Kevin said...

Baking them sounds good.

Valli said...

I love to use Panko crumbs in my cooking!!

Maryann@FindingLaDolceVita said...

I've been meaning to pick up panko and you just reminded me to do so. I hear it makes a great coating. Thanks Kevin :)

mycookinghut said...

another favourite of mine! I want to try this recipe!!

Heather said...

mmmm I love tonkatsu! I love torikatsu even more tho!! To me, now that I've had torikatsu it's hard to go back to tonkatsu! I also prefer to use Otafuku brand tonkatsu sauce to Bulldog sauce.

Kevin said...

Heather: I like torikatsu as well. I will have to get some Otafuku tonkatsu sauce and do a side by side comparison. It sounds like tasty fun!

shadowstarr said...

Oooo, I just found your blog today. You're cute AND I love your cooking.

I have a question though; do you have any tips on frying the tonkatsu. Particularly oil temperature or stove settings? Thank you!

Kevin said...

shadowstarr: I start the stove at medium heat and take it from there. If it looks like it might be burning the crust I turn the burner down a bit and if it is not cooking as fast as I feel that it should I turn it up a bit. I guess the trick is to keep an eye on it at all times.

Anonymous said...


Is the bulldog sauce the one that is made from vegetables? There are 2 to 3 types of bulldog sauce that I find confusing, have u tried the rest? Is this also suitable for takoyaki, or you have better recommendation, tks.


Kevin said...

Lalaland: The bulldog sauce is the one made with vegetables and it is similar to a Worcestershire sauce. There are three kinds that I know of a Worcestershire sauce, a tonkatsu sauce and a chuno sauce. Any of the bulldog sauces would work well with takoyaki.

SexyNinjaMonkey said...

Another great recipe. Made a batch of this for dinner tonight, while cooking Kare to stick in the fridge for the next few days. Tonkatsu was pretty damn good. Managed to find Bulldog tonkatsu sauce at my local asian grocer, good sauce that is. Great thing is I still got some extra pork chops and a bag of panko so i can do another batch later this week. Your recipes rock my kitchen.

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