Pork Cutlets Tonkatsu

Crispy, golden-brown, and packed with savory flavor, Pork Cutlets Tonkatsu is a beloved Japanese comfort food that's perfect for any occasion. This recipe features tender pork loin chops coated in a light, crunchy layer of panko breadcrumbs and fried to perfection, creating an irresistible contrast of textures. Seasoned simply with salt and pepper, the cutlets are served alongside shredded green cabbage and fluffy steamed white rice, offering a balanced and satisfying meal. A drizzle of sweet and tangy tonkatsu sauce elevates the dish, adding its signature umami kick. Ready in just 35 minutes, this easy tonkatsu recipe is ideal for weeknight dinners or impressing your guests with authentic Japanese flavors.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces Pork loin chops
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup All-purpose flour
• 2 large Eggs
• 1.5 cups Panko breadcrumbs
• 2 cups Vegetable oil
• 0.5 cup Tonkatsu sauce
• 2 cups Shredded green cabbage
• 2 cups Steamed white rice

Directions

Step 1

Prepare the pork loin chops by trimming any excess fat and slightly pounding them with a meat mallet to an even thickness (about 1/2 inch).

Step 2

Season both sides of each pork chop with salt and black pepper.

Step 3

Set up a breading station with three shallow bowls. Place all-purpose flour in the first bowl. Beat the eggs in the second bowl. Add the panko breadcrumbs in the third bowl.

Step 4

Dredge each pork chop in the flour, shaking off the excess. Then, dip it into the beaten eggs, allowing any excess egg to drip off. Finally, coat the pork chop in the panko breadcrumbs, pressing gently to adhere the breadcrumbs evenly.

Step 5

In a large skillet or deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can check the temperature by inserting a thermometer or by dropping a small piece of breadcrumb into the oil; it should sizzle immediately.

Step 6

Carefully slide one or two breaded pork chops into the hot oil (do not overcrowd the pan). Fry each cutlet for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the pork should reach 145°F (63°C).

Step 7

Transfer the cooked pork cutlets to a plate lined with paper towels to drain excess oil. Repeat with the remaining cutlets.

Step 8

Slice the cutlets into strips before serving for easier eating, if desired.

Step 9

Serve the tonkatsu over shredded cabbage alongside steamed white rice. Drizzle with tonkatsu sauce or serve the sauce on the side for dipping.

Nutrition Facts

Serving size	(2051.8g)

Amount per serving	% Daily Value*
Calories	6717.6

Total Fat 543.3g	0%
Saturated Fat 103.4g	0%
Polyunsaturated Fat 269.0g
Cholesterol 1004mg	0%
Sodium 5471.2mg	0%
Total Carbohydrate 245.3g	0%
Dietary Fiber 10.0g	0%
Total Sugars 44.9g
Protein 240.4g	0%

Vitamin D 82IU	0%
Calcium 287.4mg	0%
Iron 20.2mg	0%
Potassium 4150.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.6%

Protein: 14.1%

Carbs: 14.4%