Extra Crispy Tonkatsu (Japanese Pork Katsu)
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 breadcrumb coating you'll find!
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: dinner, lunch, Main Course
Cuisine: Asian, Japanese, Korean
Servings: 2
Calories: 336kcal
- 2 slices boneless pork loins or pork chops pounded to ¾ 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
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
- 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.
Leftovers: Store in an airtight container and keep in the fridge for up to 3 days or freeze for up to 1 month.
Reheat: Reheat in a toaster oven or air fryer at 350 degrees F until warm and crispy, about 4 - 7 minutes.
Calories: 336kcal | Carbohydrates: 41g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 1083mg | Potassium: 337mg | Fiber: 1g | Sugar: 13g | Vitamin A: 289IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 3mg