Updated 20190228: Tonkatsu is a Japanese style pork cutlet that is coated with panko bread crumbs and fried and it’s one of my favourite foods! I was making it the other day and I thought that it was a good time to update my recipe for it since I originally shared it back in 2007. Tonkatsu is so easy to make! It’s really just pork chops that are covered in panko breadcrumbs a fried in oil until lightly golden brown and crispy and they are oh so good! You can enjoy them with whatever you like with a traditional way being topped with tonkatsu sauce (a sauce that is similar to a thick Worcestershire sauce) along side shredded cabbage in a sesame dressing. Not matter how you serve tonkatsu, it always hits the spot!
Tonkatsu
Juicy pork chops covered in crispy, golden brown panko breadcrumbs!
ingredients
- 1 pound pork chops, trimmed
- salt and pepper to taste
- 1/4 cup flour (gluten-free for gluten-free)
- 2 eggs, lightly beaten
- 1 cup panko bread crumbs (gluten-free for gluten-free)
- 2 tablespoons vegetable oil
directions
- Season the pork chops with salt and pepper to taste, dredge them in the flour, shaking off any excess, dip them in the egg and press into the breadcrumbs to cover.
- Heat the oil in a pan over medium heat, add the pork chops and cook until golden brown, about 2-4 minutes per side.
- Tips: Enjoy topped with tonkatsu sauce!
Peter M says
November 1, 2007 at 1:36 amKevin, the meat does in fact look moist and I love Panko.
Elly says
November 1, 2007 at 2:59 amI really like this dish myself, although I had no idea it was called tonkatsu! Yours looks so moist and yummy.
tigerfish says
November 1, 2007 at 5:09 amI use this, topping with curry and a runny egg! Becomes a tonkatsu curry don.yum!
Deborah says
November 1, 2007 at 3:15 pmI love tonkatsu. This reminds me that I haven’t made it in a long time!!
Dani Spies says
November 1, 2007 at 4:11 pmI 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 says
November 1, 2007 at 5:27 pmPerfect 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 says
November 1, 2007 at 11:47 pmWhat 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 says
November 1, 2007 at 11:48 pmAccording 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 amazon.com.
Cynthia says
November 2, 2007 at 11:35 amOuuuu those pork chops look so tender.
Dani Spies says
November 2, 2007 at 3:23 pmOkay – 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 says
November 3, 2007 at 1:57 amBaking them sounds good.
Valli says
November 3, 2007 at 1:47 pmI love to use Panko crumbs in my cooking!!
Anonymous says
November 6, 2007 at 12:40 amI’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 says
February 22, 2008 at 1:09 pmanother favourite of mine! I want to try this recipe!!
Heather says
October 7, 2008 at 8:10 pmmmmm 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 says
October 10, 2008 at 2:19 amHeather: 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!
Anonymous says
January 7, 2009 at 12:30 amOooo, 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 says
January 7, 2009 at 1:18 amshadowstarr: 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 says
December 21, 2009 at 4:55 amHi
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.
Regards,
Lalaland
Kevin says
December 22, 2009 at 12:08 amLalaland: 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 says
March 21, 2010 at 1:26 pmAnother 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.
Anonymous says
August 20, 2017 at 12:19 amThe authentic is usually served over slightly chilled shredded cabbage…