Pork Katsu

3 comments

5 from 1 votes
Jump to RecipeRate

Learn how to make perfect pork katsu, also known as tonkatsu, at home. This breaded pork cutlet is crunchy, incredibly delicious, and can be cooked in less than 10 minutes! 

pork katsu.

If you’ve tried our chicken katsu or beef katsu already, you’ll no doubt fall in love with this pork katsu recipe. It has all the same features but uses pork instead!

What is tonkatsu? 

Tonkatsu is a Japanese-style deep-fried pork cutlet (it reminds us of a schnitzel). The best kind of tonkatsu is made from a fattier pork fillet and cooked in crispy skin. 

You’ll love this homemade recipe because it’s:

  • Simple. It’s ready in less than 10 minutes and follows a simple 3-step process.
  • Versatile. While traditionally served with rice, you can pair it with salad or even in a katsu burger (or replace the chicken in our spicy chicken sandwiches!).
  • Everyone loves it. If you are a fan of fried chicken or breaded chicken, you’ll no doubt love this.

What I love about this katsu pork is just how authentic it tastes. Just like our other Japanese recipes, it could rival a traditional restaurant!

What is tonkatsu made of? 

Besides the pork fillets and some seasonings, there isn’t much else in this recipe. Here is what you’ll need:

  • Pork fillet. I like using pork loin fillets, but pork steaks also work.
  • Salt and pepper. To taste. 
  • Flour. All-purpose flour. 
  • Egg. Room temperature. 
  • Panko. A must for that gorgeous golden crispy exterior.
  • Katsu sauce. Skip the store-bought kind and make your own

How to make pork katsu 

Tonkatsu can be prepared using the simple 3-step process: 

Step 1: Cut and season pork cutlet 

Cut the cutlet to desired thickness and season with salt and pepper. 

seasoned pork cutlets.

Step 2: Add the coating 

Take three bowls for adding eggs, flour, and panko. Coat the cutlet with flour first, then the egg mix, and finally, the panko breadcrumbs. Always remove the excess crumbs. 

how to make pork katsu.

Step 3: Fry the tonkatsu

Add oil to a deep pan or pot and let it reach 375F. Once hot, add the coated cutlet and fry for 2-3 minutes. Flip and cook for a further 2 minutes. 

fried pork katsu.

Once done, allow the cutlet to cool down before making slices. 

tonkatsu.

Can I bake the pork? 

If you aren’t a fan of deep frying, you can bake the breaded pork cutlet instead.

To bake: Preheat the oven to 200C/400F. Once the pork is breaded, place it on a greased baking dish and bake for 25 minutes, flipping halfway through. Once the pork reaches an internal temperature of 165F, it’s ready to slice and serve. 

Variations 

The beauty of this dish is that it’s quite easy to customize! Here are some ideas if you want to change things up:

  • Flavor the panko. To enhance the flavor, mix onion powder and garlic powder with panko before coating the cutlets. 
  • Add more seasonings. To make it spicy, you can add red pepper flakes, cayenne pepper, oregano, etc. 
  • Serve with dip and sauce. Serve tonkatsu with katsu sauce or any of your favorite dipping sauces (ironically, we love to dip in some big mac sauce). 

Tips to make the best recipe 

  • Season the pork cutlets sometimes before cooking and keep them in the refrigerator. This allows the cutlets to become extra tender and juicy. 
  • To check if the meat is cooked, use a meat thermometer to check the internal temperature. It should be 165F.
  • If making multiple batches, keep an eye on the temperature of the cooking oil. Ideally, it should be 160F degrees.
  • If you notice that the oil is dirty and there are bits of breading throughout, turn off the heat and remove those pieces. 

Storage instructions

To store. Place cooked pork cutlets in airtight containers or bags to store in the refrigerator for up to 5 days. 

To freeze. Use freezer-safe bags or containers to freeze leftovers for up to three months. 

Reheating. You can reheat it in a non-stick pan or skillet until you hear it sizzling. 

katsu pork.

More Japanese recipes to try

Frequently asked questions

What type of food is tonkatsu? 

Tonkatsu is a deep-fried pork cutlet that is coated with panko breadcrumbs. It’s often served with rice and a generous drizzle of katsu sauce.

Can I make this gluten-free?

Swap out the flour and panko breadcrumbs for gluten-free counterparts.

Can I use pork chops?

While you can use boneless pork chops for this recipe, it’s leaner cut means the meat will not be as juicy. To combat this, you can soak the chops in some brine for 30 minutes before breading them.

Share this recipe on Pinterest

Love this Pork Katsu recipe?

Share it with the world on Pinterest.

pork katsu recipe.

Pork Katsu

5 from 1 vote
Learn how to make perfect pork katsu, also known as tonkatsu, at home. This breaded pork cutlet is crunchy, incredibly delicious, and can be cooked in less tha1 30 minutes! 
Servings: 4 servings
Prep: 1 min
Cook: 7 mins
Total: 8 mins

Ingredients  

  • 4 small pork loin chops
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons all purpose flour
  • 1 large egg beaten
  • 1 cup panko breadcrumbs
  • 2 tablespoons oil * See notes
  • 1/2 cup katsu sauce

Instructions 

  • Season the pork with salt and pepper.
  • Add the flour, eggs, and panko to three separate bowls.
  • Dip the pork in the flour, shaking off any excess. Next, dip it in the egg, followed by the panko. Repeat the process until all the pork is breaded.
  • Add oil to a non-stick pan or skillet. Once hot, add the pork and deep fry for 2-3 minutes, flipping halfway through.
  • Once the pork is golden brown, remove it from the pan and place it on paper towels to soak up excess oil. Repeat the process until all the pork is fried.
  • Slice the pork katsu and drizzle with katsu sauce.

Notes

TO STORE: Place cooked pork cutlets in airtight containers or bags to store in the refrigerator for up to 5 days. 
TO FREEZE: Use freezer-safe bags or containers to freeze leftovers for up to three months. 
TO REHEAT: You can reheat it in a non-stick pan or skillet until you hear it sizzling. 

Nutrition

Serving: 1pork katsuCalories: 346kcalCarbohydrates: 19gProtein: 33gFat: 18gSodium: 1142mgPotassium: 551mgFiber: 1gVitamin A: 73IUCalcium: 45mgIron: 2mgNET CARBS: 18g
Course: Main Course
Cuisine: Japanese
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

Never Miss a Recipe!
Subscribe to get my recipes directly to your inbox

You May Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Just checking you mentioned: 1/2 teaspoon salt and 1/4 teaspoon salt in the ingredient list. Please clarify which will be correct. Thanks. I love your recipes and have already saved a ton of them and starting to work my way through them one by one and making my own version of your awesome recipes. Thanks.

  2. Thanks for your prompt response and clarification. I thought that’s what it should read, but good to have it from you. Have a wonder 2023 Arman.