Crispy on the outside and juicy on the inside, this Baked Tonkatsu recipe is a total game changer. All you need are the right techniques and tips to achieve perfection. Served with a special sesame tonkatsu sauce, you can now enjoy this popular dish at home.
Tonkatsu (とんかつ) or Japanese pork cutlet is one of the well-loved dishes on the Japanese menu. Imagine taking a big bite of tender juicy pork chop encased in crispy panko that is deep-fried to perfection. That alone will make anyone’s mouth water.
Since tonkatsu requires deep frying, it’s understandable why this delicious pork cutlet is not a common dish to make at home. Most people prefer not to deep fry food at home because of the grease and the smell. So today I’m going to show you how you can make Baked Tonkatsu that’s juicy on the inside and crispy on the outside!
Table of Contents
What is Tonkatsu?
Tonkatsu (豚カツ) is one of the top popular Japanese foods consisting of a breaded, deep-fried pork cutlet. It’s crunchy and juicy and typically served with shredded cabbage and a drizzle of a savory sauce.
You can read about the origin and background of tonkatsu here!
As a purist and a true foodie, I’ve always made my tonkatsu the original way, that is to deep-fry the cutlet. All for the love of good food! When I received requests for a non-fried version, I was rather hesitant but once I perfected this oven-baked technique, it completely changed my mind. The baked version of tonkatsu is just as good, and to be honest, so much more crunchier!
Now, I have two options for you when you wish to make tonkatsu at home: Original Tonkatsu (Deep-Fried) and a baked version.
Why You’ll Love Oven-Baked Tonkatsu
- Bake, instead of deep-frying. Such a wonderful healthier alternative! If you don’t want to deep-fry, this recipe is for you!
- Easy to make. The cooking process is very easy. You can even have your children to help out.
- Perfect texture. The crust is unbelievably crispy, and the meat inside tender and juicy. A foolproof oven-baked technique!
- Easily adaptable. If you don’t like pork, use chicken, shrimp, salmon, or firm tofu.
Ingredients for Baked Tonkatsu
- Boneless pork loin chops – It should be half an inch thick. Pork loin chops
- Flour
- Eggs
- Panko – Make sure to get Japanese breadcrumbs called panko.
- Cooking oil
- Tonkatsu sauce – You can always make my Homemade Tonkatsu Sauce, if preferred!
How to Make Baked Tonkatsu
- Toast the panko till golden brown in an ungreased pan.
- Prepare the meat by making slits on the connective tissue and fat, pounding the meat, and seasoning with salt and pepper.
- Dredge the pork in the flour, egg, and toasted panko.
- Bake in the oven until the pork is cooked through.
- Cut into 1-inch (2.5 cm) thick pieces and serve.
Cooking Tips
1. Use panko (Japanese breadcrumbs).
Don’t use regular breadcrumbs when you make tonkatsu. Panko (Japanese breadcrumbs) have larger flakes and stick better to the cutlet, yielding a light yet ultra-crispy texture for your tonkatsu.
2. Toast the panko in a frying pan before breading.
Just like how I prepared the Crispy Baked Chicken Katsu recipe and Crispy Salmon recipe
The key for panko to stay crispy and golden brown is to pre-cook panko before breading the pork. With the pre-cooked panko, you don’t have to worry about taking too much time to brown the crust and this helps to prevent the pork loin from overcooking.
3. Use 1/2-inch thick pork loin chops.
Please use only thin slices of pork loin when baking the cutlet so it cooks fast and evenly. The thickness of pork should be no more than 1/2 inch (1.2 cm).
Remember to use good quality meat and pound it so that the pork loin will be nice and tender after it’s been cooked. When the food is as simple as this, the quality of the ingredients speaks for itself.
4. Make slits on the connective tissue.
Red meat and fat have different elasticities, and they will shrink and expand at different rates when they are cooked. Making a few slits will allow the tonkatsu to stay nice and flat and prevent the cutlets from curling up.
5. Use a wire rack when baking.
The panko-coated pork loin should be placed on a wire rack over a baking sheet. This way, the air circulates underneath the pork so the panko underneath will be crispy.
How to Serve Tonkatsu
Enjoy the baked-to-perfection tonkatsu with tonkatsu sauce and freshly ground sesame seeds (I like to use both black and white sesame seeds).
In Japan, panko-breaded cutlet dishes are commonly served with shredded cabbage salad, along with a dressing of your choice.
I use this cabbage slicer to thinly shred the cabbage head. You can use a sharp knife, but it’s a lot easier to use this slicer. Unlike a typical mandoline, the cabbage slicer is wide enough for a small head of cabbage to fit.
Prefer Classic Deep-Frying Method?
Here’s my regular deep-fried tonkatsu recipe, which I do indulge in occasionally. Both versions bring different enjoyment, but for a healthier alternative, this baked tonkatsu is AWESOME!
More Katsu Recipes
- Baked Chicken Katsu
- Gluten-Free Baked Chicken Katsu
- Chicken Cheese Katsu
- Ebi Katsu (Shrimp Cutlet) Burger
- Crispy Salmon Baked Nuggets
What to Serve with Baked Tonkatsu
- Rice: Steamed Rice
- Soup: Tonjiru (Pork and Vegetable Miso Soup), Clam Miso Soup
- Sides: Simmered Kabocha, Spinach Ohitashi
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Baked Tonkatsu
Video
Ingredients
- ¾ cup panko (Japanese breadcrumbs)
- 1 Tbsp neutral oil
- 2 boneless pork loin chops (½-inch thick) (½ lb, 227 g)
- ½ tsp Diamond Crystal kosher salt
- freshly ground black pepper
- 2 Tbsp all-purpose flour (plain flour)
- 1 large egg (50 g each w/o shell)
- ½ Tbsp neutral oil
- tonkatsu sauce (or make my Homemade Tonkatsu Sauce)
For the Sesame Tonkatsu Sauce (Optional)
Instructions
- Gather all the ingredients. Adjust an oven rack to the middle position and preheat the oven to 400ºF (200ºC). For a convection oven, reduce the temperature by 25ºF (15ºC). Prepare a rimmed baking sheet with an oven-safe wire rack as it allows hot air to circulate around the cutlets and prevents the panko underneath from getting crushed.
To Toast the Panko
- Add ¾ cup panko (Japanese breadcrumbs) and 1 Tbsp neutral oil to a frying pan.
- Turn on the stove‘s heat to medium and stir the panko and toast until golden brown. Transfer the toasted panko to a shallow dish and allow it to cool.
To Prepare the Pork
- From 2 boneless pork loin chops (½-inch thick), cut off the extra fat and make several slits on the connective tissue between the meat and remaining fat. Tip: Red meat and fat have different elasticities, and they will shrink and expand at different rates when they are cooked. Making a few slits will allow the Tonkatsu to stay nice and flat and prevent the cutlets from curling up.
- To tenderize the meat, pound both sides of the cutlets with a meat pounder; if you don’t have one, then use the back of the knife. Mold the flattened meat back into the original shape with your hands.
- Sprinkle the cutlets with ½ tsp Diamond Crystal kosher salt and freshly ground black pepper.
- Beat 1 large egg (50 g each w/o shell) and ½ Tbsp neutral oil in a shallow dish.
- Next, add 2 Tbsp all-purpose flour (plain flour) to a shallow dish.
- Dredge each pork piece in the flour and pat off the excess. Next, dip the cutlets into the egg to coat them completely.
- Then, cover completely with the toasted panko. Press on the panko flakes to make sure they adhere to the pork. Place the pork cutlets on the oven-safe wire rack (so the air can circulate underneath) or parchment paper in the prepared baking sheet.
To Bake
- Bake at 400ºF (200ºC) until the pork is no longer pink inside, about 20 minutes. Once it's done, remove it from the oven.
- Rest the Tonkatsu for 3 minutes on the countertop. Then, cut the Tonkatsu into 1-inch pieces (so you can eat them with chopsticks) by pressing the knife directly down into the cutlets, instead of sawing back and forth. This way, the panko crust will not come off.
To Serve
- Flip the middle piece to show the interior of Tonkatsu as some restaurants would do. Transfer to individual plates and serve immediately.
- Drizzle tonkatsu sauce as you like at the table.
To Make the Sesame Tonkatsu Sauce (Optional)
- I recommend making this Sesame Tonkatsu Sauce. It's easy to make and delicious! Grind 2 Tbsp toasted white and black sesame seeds in a mortar and pestle, add the tonkatsu sauce, and mix it all together. Dip your tonkatsu pieces to enjoy!
To Store
- You can freeze the fried and cooled baked cutlets in an airtight container or freezer bag for up to a month. To reheat, bake it at 375ºF (190ºC) on a wire rack until the inside is warm.
Nutrition
Editor’s Note: This post was originally published on May 11, 2014. It’s been republished with a new video, new step-by-step and final images, and more helpful content on September 29, 2023.
Nami,
I was wondering if this recipe could be baked in a toaster oven rather than the regular big one. It’s too hot where I live to run the oven now, but I miss having tonkatsu for my bento lunches. Would the baking time and temperature be the same in a toaster oven?
Hi Shauna! Is your toaster oven work like an oven? My toaster oven can reach to 400F (200C) and it is as good as an oven. If yours are like that, yes you can use it. Also, toaster oven is smaller and the heat source is closer to the meat. It might be easily burnt while oven has more space and it’s less likely that it’ll burn. 🙂 Hope your toaster oven will work!
Thanks for the idea to bake instead of fry. What type of cabbage do you recommend to go with this dish. Napa or the more common round one. Is there anything else needed to prepare the cabbage, do we just soak it in water for a few minutes or should it be longer?
Your fan from Calgary
Hi Andre! It’s the regular cabbage. You don’t need to specially prepare, but I like cutting it very thinly and keep it cold before serving. 🙂 Thank you for following my blog!
Delicious and so easy. Just subscribed and looking forward to trying more recipes.
Thank you so much for your kind feedback, Grace! 🙂
To celebrate the arrival of my new Zojirushi rice cooker, I made this again last night (it’s become a regular favourite!) We used the leftover pankko/flour/egg to coat some slices of red pepper which we baked with the pork – delicious! Thanks Nami 🙂
Hi Kellie! Awesome! Congrats on new Zojirushi rice cooker! I have one too, and can’t live without it. 😀 I’m so happy to hear you enjoy this recipe. Yes, the panko works for all kinds of veggies too (asparagus is my favorite)! Thank you for your kind feedback, Kellie! xo
Hi Nami, if i freeze the baked tonkatsu and wanted to use oven to reheat it, do I first thaw in fridge? and what temperature and time should I set? Thank you.
Hi Star! I usually put it in the oven toaster (or oven) at 400F and reheat. If you defrost, defrost in the fridge. 🙂
Hi Nami, if i reheat straight from freezer, how long do you usually reheat in the oven? sorry for the silly question, i dont oven cook but i really like your recipe , very simple! thank you.
It takes probably 20 minutes. 🙂
This is a wonderful recipe. It is easy, tasty, and no mess to clean up. My preteen daughters love it.
I’m so happy to hear your daughters enjoy this recipe! Thank you for your kind feedback!
My try on your baked tonkatsu. Very tasty, love the recipe!
https://instagram.com/p/z8ixASvKsRtGyKGZRBpEUHibDoCsfd93jhMK00/
Hi Kat! Thanks so much for sharing the #justonecookbook picture! I’m so glad to hear you liked it. 🙂
Hi Nami,
I made this for dinner tonight and it was delicious! Looked and tasted just as good as fried in my opinion, and much healthier. Surprisingly easy too, will definitely make again.
Thanks for all the work you put into your blog. It’s one of my favourite sites because you make everything so clear and simple to follow that even on my first try your recipes always comes out well 🙂
Jeana
Hi Jeana! I’m so glad to hear you liked this recipe! Thank you for your kind feedback! Japanese food is easy to make (maybe not all of it) and I hope to introduce more easy recipes with my readers. 🙂
at what temperature should the oven be set to?
Hi Rick, it’s at step 1 (preheat 400F/200C). 🙂
Thank you so much for this recipe! It’s so much healthier, and tastes super delicious. I like this method much more, compared to deep-drying them in oil.
Best,
Wendy
Hi Wendy! I’m so happy to hear you like this healthier version of tonkatsu! 🙂
Hi, Nami!
I really love this recipe, but I’m having some problems getting it crispy. Do you know why this is? It gets sort of doughy in some places.
Love your wesite and recipes, thank you so much!
-Runa
Hi Runa! Thanks so much for trying this recipe and following my blog!
Your problem seems similar to another reader above you – did you leave your meat out before coating with flour? I wonder if it’s “doughy” (flour + water texture) because the water/moisture comes out from the meat too much. It should be crispy. Do you have any other process that you may think different from mine? Wish I can pin point, but without being in your kitchen, I can only guess…. sorry.
This recipe is great! Just tried today for our lunch and it’s really yummy. Less oily than deep fried one and kitchen smells much better too. Thanks for sharing!
Hi JJ! Awesome! I’m so happy to hear you liked this recipe! It works for chicken too. 😉 And don’t forget to try this sandwich too. 🙂
https://www.justonecookbook.com/crispy-chicken-sandwich/
Hi, I tried makin this and top part was crispy n golden brown but the bottom stuck to the aluminum foil and I have to pull it put resulting in one part of the pork has no crust at all. And oso when I cut it into small pieces , some of the crust separated from the pork. Please advice me.
Hi Rebecca! I don’t recommend using aluminum foil because the meat gets stuck to the foil. You can avoid this by brushing oil first.
The dredging part (in flour, egg, and panko) is same as regular tonkatsu recipe. I don’t have any issue with crust coming off, but I am thinking… maybe you left the meat for a while before dredging in flour (or meat has some excess water?), and flour didn’t stick to the meat very well?
I haven’t received any feedback about crust coming off from my readers so far, so I’m thinking flour and meat part was not done well. I hope this helps. But I wasn’t at your kitchen, and it’s hard to pin point where and which part was wrong… Sorry…
Hi! Thanks for yr prompt reply! Can I ask if parchment paper is better for baking then?
And also, u r right! Ieft the meat for a while before dredging in flour. I thought marinating it in pepper salt and olive oil & ginger juice will make it more delicious so I kept in the fridge for a few hrs! And of cos the meat has the marinate on when i dredge the flour, egg n Panako! I didn’t know it all matters!!
Thank u so much for you advice! Will try again!
I use parchment paper because I don’t need to oil it and it won’t stick at all.
A ha! While cooking, the moisture from the marinade probably came out which detached the flour coating. We only season with salt and pepper, and I recommend dry seasoning IF you want to add flavor. In that case, you could also add herbs in panko. (check my Chrispy Chicken recipe/video). 🙂
Hope this helps. Glad we could find the reason! 🙂
I’m useless in the kitchen.
The first time I follow a recipe is always referred to as a “food experiment”, because chances are I’m going to mess something up and the result won’t be as good as it might have been.
The first time I followed this recipe, however, it was a huge success! It was absolutely delicious. The homemade tonkatsu sauce was really good, too!
Thank you for such clear instructions on what will undoubtedly become a regular favourite here 🙂
Hi Mike! Your kind comment made me happy! Thanks so much for writing. I’m happy to hear you enjoyed this recipe and will make it again. 🙂 This is very simple process and I’m sure you’re much better cook than you think! 😉 Thank you once again!
just tried this recipe tonight – amazing! can’t believe I was able to make tonkatsu at home. I did find the panko a little dry during the baking process (after the first flip), so I drizzled some olive oil on side facing up and continued cooking. Then I flipped the meat again and oiled that side and left the tonkatsu baking for another minute so the oil would even out and soak into the panko. So good!
Hi Tinfeesh! I personally don’t mind using a little bit more oil (after all I love deep fried version!), and I’m glad you added more oil and enjoyed this recipe! Thank you for your kind feedback! 🙂