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Tonkatsu is a delicious Japanese dish made of juicy, tender pork coated in crispy panko breadcrumbs and fried until golden brown. It’s served with a sweet and tangy tonkatsu sauce that’s the perfect complement to this pork katsu. Read my tips on how to make this the best tonkatsu with the crispiest panko breadcrumb coating you’ll find!
If you’re looking for the best tonkatsu recipe, you’re in the right place! What makes this the best is the thick, crispy coating of panko bread crumbs you won’t find anywhere else.
It’s always disappointing when you’re served tonkatsu with a thin, barely-there breadcrumb coating. So I made sure this recipe is the opposite of that and delivers a thick, generous, crispy layer of panko breading where you can actually hear the crunch as you bite down.
After a few experiments in the kitchen, I’m confident this is the best tonkatsu recipe you’ll find, and I hope you give it a try! Read on for my tips on how to get a crispy, crunchy panko crust with tender, juicy pork inside.
What is Tonkatsu (豚カツ)?
Tonkatsu is a delicious Japanese dish consisting of breaded and fried pork cutlets. Boneless pork loins or pork chops are dredged in flour and egg, then coated in Japanese bread crumbs called ‘panko’. It’s typically served with tonkatsu sauce, thinly shredded cabbage, and steamed rice.
In Korea, it’s called donkatsu (돈까스), with many variations of this Korean pork cutlet including a cheese filling, hence the name cheese donkatsu (tonkatsu) or cheese katsu.
Ingredients for Tonkatsu
- Boneless pork loin or pork chop – I used two slices of boneless pork loin pounded to 3/4 inch thick. I prefer the pork to be on the thicker side as it results in juicier tonkatsu.
- Panko bread crumbs – Panko bread crumbs are essential to getting a crispy, crunchy crust. They are Japanese bread crumbs with larger flakes than regular breadcrumbs and are made with crustless bread that gives fried foods a light, crispy, crunchy texture.
- Flour – Use all-purpose flour to coat the pork chops so the egg and panko coating stick to the pork.
- Egg – The egg helps bind the bread crumbs to the pork, creating a crispy crust.
Panko Breadcrumbs
Panko breadcrumbs are Japanese bread crumbs that are lighter, flakier, and crunchier than regular breadcrumbs. They are also made without the crust.
There are several brands of panko breadcrumbs sold online and at stores. For best results look for the following:
- Large flakes consisting of thin slivers.
- Japanese-made as these are most optimal for tonkatsu.
- I recommend the Shirakiku brand and the JFC brand.
- Unseasoned and minimally processed.
Tonkatsu Sauce
There’s no better sauce for dipping pork katsu than tonkatsu sauce! It’s an easy, simple sauce that’s similar to a Japanese barbecue sauce. The flavor is sweet, savory, and full of umami. Our recipe is similar to Bull-dog sauce because it’s not overly sweet.
- Ketchup – Ketchup adds sweetness, thickness, and a tomato flavor.
- Worchestershire sauce – This adds a salty, savory, umami flavor that’s quintessential to tonkatsu sauce.
- Soy sauce – For added salinity and umami flavors.
- (Optional) Sugar and Spices – If you’d like a sweeter sauce, start with a bit of sugar and add more. Garlic and onion powder are great for adding more flavor.
How to Make Tonkatsu
- Pound the pork loin or pork chop flat until it’s about 3/4 inch thick. Using scissors or a knife, cut slits into the outer white membrane of the pork. This prevents it from curling up as it cooks. Next, coat it with flour and shake off the excess.
- Add a tablespoon of flour to the egg and mix them together. This creates a thicker egg wash that allows for more breadcrumbs to stick to. Dip the pork into the beaten egg and let the excess drip off.
- Transfer the pork to the panko bread crumbs and press firmly to create a thick layer of bread crumbs that won’t flake off in the fryer. Be sure to cover any bare spots with breading.
- Heat the oil to 340 degrees F over medium heat. Medium heat is essential to cook the pork thoroughly without burning the bread crumbs.
- Gently lower the pork cutlet into the fryer and deep fry it for about 5 minutes.
- Flip and fry the other side until the pork is fully cooked and the panko coating is golden brown, about 5 more minutes. Try to keep the temperature at 340 degrees F for even cooking. Repeat with any remaining cutlets.
With these tips, you’ll have a thick, crunchy layer of panko breadcrumbs that protects the pork from overcooking, thereby creating tender, juicy pork inside.
For restaurant-style pork katsu, slice it into 1-inch thick slices and serve it with thinly shredded cabbage with dressing and steamed rice. Miso soup is a common accompaniment as well.
Drizzle your homemade tonkatsu sauce on top and serve extra on the side for dipping. Serve while it’s hot and crispy. Enjoy!
Tonkatsu Tips
- Use large-flake panko breadcrumbs for the most authentic flavor. I recommend this Japanese brand.
- The secret to a thick, crunchy coating is to add a tablespoon of flour to the beaten eggs. This creates a thicker egg layer for more breadcrumbs to adhere to, thereby creating a thicker, crispier crust.
- Press the pork cutlet into the panko one more time before frying as some of the panko will have absorbed the eggs and become soggy.
- Keep the oil temperature at a constant 340 degrees F for even cooking.
More Japanese recipes:
Extra Crispy Tonkatsu (Japanese Pork Katsu)
Equipment
Ingredients
- 2 slices boneless pork loins or pork chops, pounded to 3/4 inch thick; 5oz each
- 1 cup Japanese panko bread crumbs, See Note 1
- ½ cup all-purpose flour
- 1 egg, beaten
- salt & pepper
- vegetable oil for frying
Tonkatsu Sauce
- 4 tablespoons ketchup
- 2 ½ tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- ⅛ teaspoon garlic and onion powder
- 1 ½ teaspoons sugar, (optional)
Instructions
Make the Tonkatsu Sauce
- Tonkatsu sauce: Combine the ketchup, Worcestershire sauce, soy sauce, and garlic & onion powder in a small bowl. Taste and add sugar if desired (start with less if you want a Bull-dog sauce copycat). Set it aside.4 tablespoons ketchup, 2 ½ tablespoons Worcestershire sauce, 1 tablespoon soy sauce, ⅛ teaspoon garlic and onion powder, 1 ½ teaspoons sugar
Bread the Pork
- Prep the pork loins: Cut slits into the white connective tissue on the outer edge of each pork loin or pork chop. This prevents it from curling up as it cooks. Flatten each pork loin to about ¾ inch thickness.2 slices boneless pork loins or pork chops
- Dredge the pork loins: Add the egg, flour, and panko bread crumbs to separate bowls. For a crispier crust, mix a tablespoon of flour with the egg to create a thicker egg wash for more bread crumbs to adhere to.Salt and pepper the pork, then coat it in flour and shake off the excess. Next, dip it into the beaten egg and then firmly press it into the panko bread crumbs for a thick, generous layer of breading. See Note 2 for a crispier crust.1 cup Japanese panko bread crumbs, ½ cup all-purpose flour, 1 egg
Deep-fry the Pork Cutlets
- Heat oil: In a large heavy-duty pot or fryer, add enough oil to deep fry the cutlets. Heat the oil to 340°F over medium heat to ensure the pork fully cooks without burning the bread crumbs.If you don't have a thermometer, drop some bread crumbs into the oil. It's ready when it begins to sizzle.
- Fry the pork cutlets: Gently place a pork cutlet into the oil and deep-fry for 5 to 6 minutes per side or until the pork is fully cooked and the panko coating is golden brown and crispy.Use a skimmer to clean up loose breadcrumbs and try to keep the oil temperature at 340°F. Repeat with the remaining cutlets and work in batches to avoid lowering the oil temperature. See Note 3.
- Serve: Slice the tonkatsu and serve with tonkatsu sauce, shredded cabbage, and rice. Enjoy!
Notes
- Japanese panko bread crumbs – I recommend this Japanese brand of panko for this recipe. It has a crispier texture with larger flakes, which is ideal for tonkatsu.
- For an extra crispy crust, press the pork cutlets into the panko bread crumbs one more time right before frying. Some of the bread crumbs will absorb the egg wash and become soggy, so cover any bare spots to ensure the pork is completely coated. This creates a thick, crispy layer of bread crumbs that not only creates more texture but also protects the pork from overcooking thereby making it tender and juicy.
- Oil temperature – Adjust the heat depending on how light or dark the bread crumbs get while frying. Avoid overcrowding the fryer as that can cause a drop in oil temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
An absolute perfect recipe as usual. The katsu turned out perfect and I will definitely make it again.
Thank you Megan! That makes me so happy!
Wonderful. I have never tried putting flour in the egg wash. I have tried just using egg whites and using potato starch instead of flour, but your suggestion is so much more economical and less wasteful. A keeper for me. ….. Also thanks for the recipe for the copy cat Bull Dog sauce. I didn’t try it because we had a bottle of Bull Dog already open. I’ll try it once we run out.
Thanks Kate! I’m so glad you enjoyed the recipe!
This was a winner in my house! I love pork Tonkatsu take out and didn’t realize it is so easy to make it at home. I love the fact I know everything that is going in the sauce. I followed the directions, as written and it turned out perfect. Thanks!
Thank you Rachel! Homemade tonkatsu is so much better!
Yum! We loved how crispy they came out and still juicy on the inside.
So glad to hear that Debra! Thanks for trying the recipe!
Love a good crispy pork cutlet. This recipe was easy to make and everyone loved it.
Thanks Nancy! So glad everyone loved it!
I’ve never had tonkatsu outside of a restaurant, but this crispy breading is the best! I used tomato sauce in place of ketchup for the sauce since that’s what I had on hand, it was still delicious, but I’ll use ketchup next time. Thank you for sharing!
That’s great to hear, thanks Melinda!
Yum! this tonkatsu was so delicious! I loved how easy it was to make!
Yay, glad to hear that Kayla!
Golden, crispy and delicious – exactly what I hoped for in a Pork Katsu! Your simple to follow instructions really made making this recipe a breeze. We LOVED the tonkatsu sauce (and will make double next time – it’s that good!)
Loved your tip in note 2 about getting an extra crispy crust – we will definitely be doing that from now on!
Thanks again for the best recipe 🙂
Aww thanks Alexandra! So glad you found the recipe tip helpful!
This pork katsu was so crisp and full of flavor. Will definitely be making it again and again.
Thanks Tristin!
I love ordering this at restaurants and this was even better homemade. Thanks for the easy recipe. It was a hit!
Yes this homemade tonkatsu is so much better! Thanks Kathryn!
These turned out great! I made them in my air fryer, and they came out very crispy, which is exactly how we prefer! Will definitely make these again!
Thanks Ann! Great idea making these in the air fryer!
The pork was so moist and flavorful and that sauce was OMG delicious!! Thank you for another great recipe!
That’s great to hear! Thanks Dennis!
This pork katsu was delicious, crispy, and paired really well with the tonkatsu sauce! We’ll try the chicken version next time!
That’s awesome Veronika! I have a chicken katsu recipe if you’d like to try that!
I would eat this every day if I could! Thanks for another great recipe Jamie.
You’re so welcome! 🙂
We love Japanese food. This sounds and looks delicious. Perfect for entertaining and impressing dinner guests.
I love how crispy this panko breading is with pork! I can’t wait to make this again.
Thanks Amanda!
My Katsu came out just perfect 🙂
I used pork chop, and the meat was tender and perfectly cooked, and so so crispy on the outside.
Thank you for the tip to push more panko in just before frying, too 🙂 I hadn’t ever thought to do that before.
I didn’t get to make the sauce this time, but am making this again on the weekend (kid’s request!) and will make the sauce then.
Many thanks, Julie
Thanks Julie! I’m so glad you found the tip helpful to get a crispy crust!
This is absolutely amazing! Love the crunch and that sauce is SO flavorful! Best of all, it was a cinch to make.
Thank you so much Dana!
My family LOVED this! The pork turned out perfect. Can’t wait to make again.
Yay glad to hear that MacKenzie!
I never thought I could make this myself. It looks and sounds perfect. Just like what I get at a restaurant. Yum!
Thanks Andrea! It’s definitely restaurant quality!