Tonkatsu (Japanese panko-crusted pork cutlets)
Crispy panko-crusted pork cutlets fried until golden, served with shredded cabbage and glossy tonkatsu sauce for a satisfying Japanese treat.
Tonkatsu is Japan’s answer to the perfect fried cutlet: crackly panko coating surrounding juicy pork, eaten with crisp cabbage and a tangy sauce. It’s quicker than you think and makes a brilliant midweek treat or a bistro-style weekend supper.
This recipe keeps things straightforward: a little pounding, a simple three-step crumbing station, and a short chill to set the crust. If you love crunch, this is the dish to practice your frying technique on.
Ingredients
- 4 pork loin steaks — about 160 g each, trimmed
- 5 ml salt — plus extra to finish
- 5 ml black pepper — freshly ground
- 80 g plain flour
- 2 free-range eggs — lightly beaten
- 200 g panko breadcrumbs
- 500 ml sunflower oil — for frying; amount depends on pan size
- 300 g shredded white cabbage — finely shredded, to serve
- 1 lemon — cut into wedges
- 120 ml tonkatsu sauce — shop-bought or homemade
Equipment
- meat mallet
- deep-fry thermometer
- kitchen tongs
- cooling rack
- three shallow dishes
Instructions
Trim any ragged fat from the pork loin steaks. Place a steak between two pieces of kitchen paper and flatten gently with a meat mallet to an even thickness of about 1–1.5 cm; repeat with the rest. Season both sides with 1 tsp salt and ½ tsp black pepper.
Set up three shallow dishes: plain flour on one, the lightly beaten free-range eggs in a second, and panko breadcrumbs in the third. Dredge each steak in flour (shake off excess), dip in egg, then press firmly into panko so the crumbs adhere evenly.
Place the crumbed steaks on a plate or tray, cover loosely and chill in the fridge for 20 minutes to help the crumb set.
Pour sunflower oil into a frying pan to a depth of about 1.5 cm and heat to 170–175°C. If you don’t have a thermometer, drop a small piece of panko in: it should sizzle and float up slowly.
Fry the cutlets in batches so you don’t overcrowd the pan. Cook for 3–4 minutes per side until deep golden and crisp — turn once. Check one cutlet with an instant-read thermometer; it should read 68°C in the centre.
Transfer the cooked cutlets to a cooling rack set over kitchen paper to drain and rest for 5 minutes — this keeps the crust crisp and lets the juices redistribute.
Slice each cutlet across the grain into 1–1.5 cm strips and serve immediately with shredded white cabbage, a lemon wedge and tonkatsu sauce for drizzling or dipping.
Tips
- Use a meat mallet to even the steaks rather than aggressive pounding — you want uniform thickness, not papery meat.
- Chill the crumbed steaks for 20 minutes; it dramatically improves adhesion and reduces splatter in the pan.
- Fry in batches and keep the oil at 170–175°C. If the oil gets too hot, drop the heat a little; if the cutlets absorb oil, it’s too cool.
- Drain on a cooling rack rather than directly on kitchen paper to keep the underside crisp.
- Make the crumb and bread a day ahead and chill the crumbed steaks; fry just before serving for the best texture.
Substitutions
panko breadcrumbs → freshly made coarse breadcrumbs from a day-old white loaf, 200 g
Noticeably differentsunflower oil → light vegetable oil (rapeseed), same quantity
Stays closepork loin steaks → pork fillet steaks, same count but expect leaner texture and shorter cook time
Noticeably different
Nutrition
Per serving · estimated
- 690
- Calories
- 50 g
- Protein
- 39 g
- Carbs
- 37 g
- Fat
- 3 g
- Fibre
- 6 g
- Sugar
- 850 mg
- Sodium
FAQ
Can I bake tonkatsu instead of frying?
Yes — brush crumbed cutlets with oil and bake at 200°C fan/220°C conventional for 12–15 minutes, turning once. Texture will be less deep-fried crisp but still tasty.
How do I know when the pork is cooked safely?
Use an instant-read thermometer: the centre should reach 68°C. Alternatively cut into the thickest part — juices should run clear and meat have no raw pink sheen.
Why does my crumb fall off?
Common causes: not pressing panko on firmly, skipping the chill step, or dredging at too low a temperature. Press crumbs on well and chill before frying.
Can I prepare elements ahead?
You can shred the cabbage and crumb the steaks up to a day ahead; keep crumbed steaks covered in the fridge and fry just before eating for the best crunch.
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