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Crispy and juicy! Basic Tonkatsu

4.6

(442 reviews)

Time

approx. 30mins

This is a basic tonkatsu recipe. The key to making it crispy and juicy is the oil temperature when frying the cutlets! From preparing the pork to frying it, everything is explained clearly, so give it a try when you're craving a hearty meat dish.

  • Calories

    510kcal

  • Carbs

    18.1g

  • Fat

    36.6g

  • Protein

    23.3g

  • Net Carbs

    16.5g

  • Sodium

    589.5mg

* per serving

* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.

* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).

Ingredients [ 2 servings ]

  • boneless pork loin chop (about 1 cm thick)2 (200 g)
  • beaten egg1
  • pankoas needed
  • salt and peppera pinch
  • cake flour3 tablespoons
  • vegetable oilas needed

Garnish

  • shredded cabbage2 leaves (80 g)
  • cherry tomato4

Other ingredients

  • mustardto taste
  • tonkatsu sauceto taste
Cooking notes

Please Note

Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.

Instructions

1

Make about 5 small cuts with the tip of a knife between the fat and lean parts of the pork.

Note:

Score the connective tissue to prevent the meat from curling as it cooks.

2

Season both sides of the pork with salt and pepper, then lightly coat with cake flour.

3

Coat the pork with beaten egg, then cover with panko.

Note:

Coating it evenly helps the breading stay on the meat and gives you a juicy finish.

4

Pour enough vegetable oil into a pot to a depth of about 1 1/2 inches (4 cm) and heat to 340°F (170°C). Add the pork and fry for about 2 minutes. Turn it over and fry for another 2 to 3 minutes until golden brown and cooked through.

Note:

At 340°F (170°C), small bubbles will form around the tip of a chopstick when you place it in the oil. Do not touch the meat right after adding it to the oil, or the coating may come off. Leave it alone until the surface sets.

5

Cut the tonkatsu into bite-size pieces. Serve with the garnish and tonkatsu sauce, and add mustard if desired.

Note:

Press the knife straight down to cut it neatly.

Reviews

4.6

(442 reviews)

*Automatically translated from reviews posted in Japan.

  • 🇯🇵 User from Japan

    It was very delicious! Fry in 340°F (170°C) oil for 2 minutes, turn over, and fry for 2 1/2 minutes; it cooked through properly to the center. I’d like to make it again.