Tonkatsu (Japanese Crispy Pork Cutlet)

Golden, crispy, and ridiculously satisfying—Tonkatsu is Japan’s answer to the perfect pork cutlet. A juicy piece of pork, coated in crunchy panko, fried to perfection, and served with a tangy sauce. It’s simple, delicious, and dangerously easy to devour.

Ingredients:

For the Tonkatsu:

• 2 boneless pork chops (½-inch thick)

• ½ tsp salt

• ¼ tsp black pepper

• ¼ cup flour (for dredging)

• 1 egg, beaten

• ½ cup panko breadcrumbs (Japanese-style for extra crispiness)

• Oil, for frying (vegetable or canola)

For the Tonkatsu Sauce:

• 3 tbsp ketchup

• 1 tbsp Worcestershire sauce

• 1 tsp soy sauce

• ½ tsp sugar

• ½ tsp Dijon mustard (optional, but adds a nice kick)

For Serving:

• Shredded cabbage

• Steamed rice

• Lemon wedges

• Japanese mayo (optional but recommended)

Instructions:

1. Prep the pork – Lightly pound the pork chops to even thickness. Season both sides with salt and pepper.

2. Coat the cutlets – Dredge each piece in flour, dip in the beaten egg, then press firmly into the panko breadcrumbs to coat evenly.

3. Heat the oil – Pour enough oil into a pan to submerge the cutlets about halfway. Heat to 340-350°F (170-180°C).

4. Fry to golden perfection – Carefully place the pork into the hot oil. Fry for about 3-4 minutes per side until golden brown and crispy. Drain on a wire rack or paper towels.

5. Make the sauce – Mix all sauce ingredients in a small bowl. Adjust to taste.

6. Serve and enjoy – Slice the tonkatsu into strips, drizzle with sauce, and serve alongside shredded cabbage and rice.

Crispy on the outside, tender inside—Tonkatsu is comfort food at its best. Just try not to eat the whole batch in one sitting!