About this recipe

Tonkatsu is Japan's beloved crispy breaded pork cutlet — golden, shatteringly crunchy on the outside and juicy on the inside. Made with thick-cut pork loin or tenderloin, coated in coarse panko breadcrumbs and deep-fried to perfection, it's a weeknight staple across Japanese households. Served with shredded cabbage, steamed rice, and a drizzle of sweet-savory tonkatsu sauce, it's one of the most satisfying and approachable Japanese dishes you can make at home.

Instructions

1. 1

   Pat the pork loin chops completely dry with paper towels. If they are thicker than 1 inch, place them between two sheets of plastic wrap and pound gently with a meat mallet to an even 3/4-inch thickness. Using a sharp knife, make 4–5 small cuts through the fat and connective tissue along the edge of each chop — this prevents the meat from curling during frying.

2. 2

   Season both sides of each pork loin chops generously with kosher salt and freshly ground black pepper. Let them rest at room temperature for 10 minutes while you set up your breading station.

3. 3

   Set up a three-stage breading station: place the all-purpose flour in one shallow mixing bowl, the beaten eggs in a second, and the panko breadcrumbs in a third. Working one cutlet at a time, dredge the pork loin chops in all-purpose flour and shake off any excess — you want a thin, even coating. Dip it into the eggs, letting the excess drip off. Finally, press it firmly into the panko breadcrumbs on both sides, making sure the crumbs adhere well and the cutlet is fully coated. Set on a plate and repeat with the remaining chops.

4. 4

   Pour about 1 inch of neutral oil into a deep, heavy skillet (a 10–12 inch cast iron skillet or stainless skillet works well). Heat ^[over medium heat] until the neutral oil reaches ![340–350°F]. Use a meat thermometer for accuracy — this temperature range is key for a golden crust without burning the panko breadcrumbs before the pork loin chops is cooked through.

5. 5

   Carefully lower one or two breaded cutlets into the hot neutral oil, laying them away from you. Do not crowd the pan — fry in batches if needed. Fry for 3–4 minutes on the first side without moving them, until the underside is deep golden brown.

6. 6

   Flip each cutlet once using tongs and fry for another 2–3 minutes on the second side until equally golden and cooked through. The internal temperature should reach %[145°F]. Transfer to a wire rack set over a baking sheet (not paper towels — this keeps the crust crispy). Let rest for 2 minutes before slicing.

7. 7

   Between batches, use a slotted spoon to skim any loose panko breadcrumbs from the neutral oil, and allow the neutral oil to return to ![340–350°F] before frying the next batch. Repeat until all cutlets are fried.

8. 8

   Slice each tonkatsu sauce crosswise into 3/4-inch strips (this makes it easy to eat with chopsticks or a fork while keeping the cutlet together). Arrange over a mound of finely shredded green cabbage alongside a bowl of steamed short-grain white rice. Drizzle tonkatsu sauce generously over the cutlet, and serve with lemon wedges and a small dab of Japanese mustard on the side if desired.