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Tonkatsu with crispy panko breadcrumbs and katsu sauce.
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5 from 221 votes

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
Cook Time15 minutes
Total Time20 minutes
Course: dinner, lunch, Main Course
Cuisine: Asian, Japanese, Korean
Servings: 2
Calories: 336kcal

Ingredients

  • 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

Tonkatsu Sauce

  • 4 tablespoons ketchup
  • 2 ½ tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 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
    Tonkatsu sauce flowing off a spoon.

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
    Bonless pork loin covered with flour and dipped in beaten eggs.

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.
    Pork chop coated with Japanese panko breadcrumbs while oil is heating up.
  • 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.
    Dredged pork cutlet fried in oil until golden brown.
  • Serve: Slice the tonkatsu and serve with tonkatsu sauce, shredded cabbage, and rice. Enjoy!
    Tonkatsu with crispy panko breadcrumbs and katsu sauce.

Notes

  1. 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.
  2. 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.
  3. 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.

Nutrition

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