Pork Tonkatsu is a beloved Japanese dish featuring tender pork cutlets that are pounded thin, coated in a crispy panko breadcrumb crust, and deep-fried to golden perfection. The contrast between the juicy interior and the crunchy exterior makes each bite incredibly satisfying. Often served with a side of finely shredded cabbage, steamed rice, and a tangy tonkatsu sauce, this dish is both comforting and flavorful. Whether you’re enjoying it as part of a traditional Japanese meal or simply craving something crispy and delicious, Pork Tonkatsu is sure to delight.
Ingredients:
- 4 boneless pork chops (about 1/2-inch thick)
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- 1/2 head of cabbage, finely shredded (for serving)
- Steamed rice (for serving)
- Tonkatsu sauce (store-bought or homemade, for serving)
For Homemade Tonkatsu Sauce (optional):
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon sugar
- 1 teaspoon Dijon mustard
Instructions:
- Prepare the Pork: Place the pork chops between two pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the pork to about 1/4-inch thickness. Season both sides of the pork chops with salt and pepper.
- Set Up the Breading Station: Place the flour in one shallow dish, beat the eggs in a second dish, and place the panko breadcrumbs in a third dish.
- Bread the Pork: Dredge each pork chop in the flour, shaking off any excess. Dip the floured pork chop into the beaten eggs, ensuring it is fully coated. Finally, press the pork chop into the panko breadcrumbs, making sure it is evenly coated and pressing the breadcrumbs onto the meat.
- Heat the Oil: Pour enough vegetable oil into a large skillet to cover the bottom by about 1/2 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C), or until a small piece of bread dropped into the oil sizzles immediately.
- Fry the Pork: Carefully place the breaded pork chops into the hot oil, cooking 2 at a time to avoid overcrowding. Fry each side for about 3-4 minutes, or until golden brown and cooked through. The internal temperature of the pork should reach 145°F (63°C). Remove the pork from the oil and drain on a paper towel-lined plate.
- Make the Tonkatsu Sauce (optional): In a small bowl, whisk together all the ingredients for the homemade tonkatsu sauce until smooth. Adjust the seasoning to taste.
- Serve: Slice the Pork Tonkatsu into strips and serve it over a bed of finely shredded cabbage with a side of steamed rice. Drizzle with tonkatsu sauce or serve the sauce on the side for dipping.
This Pork Tonkatsu is a satisfying dish that’s perfect for dinner or a special lunch, offering a delightful combination of textures and flavors that will leave everyone asking for seconds.
