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.
[…] know some of you are wondering if you can make this dish like my Baked Tonkatsu, Baked Chicken Katsu, or Baked Korokke. Trust me, I did try. But the result is not as good as […]
Hi Nami! I’ve been searching high and low for the sauce and seasonings they served with the tonkatsu with cabbage salad I had years ago at a Japanese restaurant in South Korea. You nailed it on this post, I mean, part of it. Maybe you could help me out a little more. They gave us a mortar and pestle to grind the sesame seeds (black and white) just like you did, but there was a third seed I did not recognize… any thoughts? The other thing was a very liquidy sauce that sat on every table of the restaurant and it was used to season the cabbage salad. I enjoyed it a lot but have no idea what sauce that was. Do you? Any suggestions will be very welcome! Thanks a lot and hats off to you on your impeccable work!
Hi Renata! Thinking that it’s a Japanese restaurant in South Korea, maybe the restaurant is Saboten? They do bring the suribachi for your to grind white and black sesame seeds. You said there was a third “seed”. Do you mean seed or sauce? The liquidy sauce is called Tonkatsu sauce and you pour that into the sesame seeds and then dip your tonkatsu in the sauce to enjoy. You can use the tonkatsu sauce for shredded cabbage too (or creamy sesame dressing).
I’m sorry I am not sure what the third seed is… if that’s what you meant. 🙁
Thank you so much for your kind words and support, Renata! xo
Thanks for your speedy reply Namy! Yes! Saboten is the restaurant! It’s been a few years and maybe my memory has tricked me, but I recall seeing a third seed and it looked like a mustard seed but smaller. Anyway, it’s no big deal. Suribachi is what I was looking for! Regarding the “liquidy” sauce, actually I meant “watery”, and the waitress taught us that it was supposed to be poured over the cabbage salad. It was delicious but I have no idea what that was! I’m looking forward to replicating the Saboten Combo at home! We don’t have this restaurant here in Brazil. Thanks again!!
Hi Renata! You’re talking about the Yuzu dressing (http://www.tonkatsu-saboten.com/?pid=41229849). It’s made with soy sauce, katsuo dashi, and yuzu juice. We brought back some before because Mr. JOC loved it. It’s a bit hard to make without fresh yuzu, but if you can purchase yuzu extract in a bottle in Brazil, maybe… Or buy ponzu and add some dashi. 🙂
Hi again, Nami! I can’t thank you enough for all your feedback! We have a few asian stores around here and I will definitely look for yuzu.
If I’m lucky to replicate the whole Saboten Combo I’ll let you know!
Many thanks!!
My pleasure! ox
You’re very welcome! 🙂
Thank you so much for this wonderful recipe Nami!
I made it last night for me and the wife and served the Baked Tonkatsu over rice with your devilishly tasty stir fried vegetables and the homemade Tonkatsu sauce.
We absolutely loooooved this meal and my wife now demands that I make it at least twice a month for us! It is pure comfort in a bowl and I believe that anyone can make this simple dish.
Baked Tonkatsu is perfect for those seeking a comforting and soulful home cooked meal, or for the student who is still learning the basics of cooking.
Hi Jacques! Thank you for trying this recipe! I’m so glad you and your wife enjoyed it. Thank you very much for your kind feedback. It means a lot to me. 🙂
Tried this recipe for dinner and it was an absolute hit😍
Pre toasting the panko crumbs worked like a charm, what an excellent tip to make this a healthier alternative.
I also used pork fillet instead and it was delicious.
I served it on a bed of lettuce, as we prefer lettuce to cabbage, with a side of glutinous rice and miso soup. I also used your miso soup and tonkatsu sauce recipes.
Ive made tonkatsu and tonkatsu sauce and miso soup before, but it never tasted as decadent. I wish i could share a picture with you!
Your recipes are wonderful, thank you so much for the time and effort you make to share these wonderful recipes. ❤️
Hi Gabrielle! Thank you so much for trying my recipes and I’m so happy to hear you liked them. Thank you for the kind feedback! 🙂
I love this recipe! Not having to deal with a big pot of oil is amazing. My partner gobbled it all up and asked for more! Thank you 🙂
Hi Jean! I’m so happy to hear you and your partner enjoyed this recipe! Thank you for your kind words. 🙂 xo
This has become one of the rotation in our regular menus. Easy to make, less mess, and healthier version than the deep fried one. Kids and husband love it. Now even my mom in law likes it and I am sharing the recipe with her.
I love so many of your other recipes too including the desserts.
Hi Yuliani! Aww I’m so happy to hear your family enjoy this recipe. Thank you for trying it and for your kind feedback! 🙂
Not sure if it was asked/answered before but would it be okay to freeze uncooked tonkatsu?
Hi Spencer! It’s always recommended to deep fry first, let cool, and freeze. The meat’s quality is kept better that way than freezing the raw meat in home freezer (not commercial level freezer – where you can freeze very cold instantly). You can reheat by popping into the oven without defrosting (it gets soggy).
Great! Absolutely love Tonkatsu so having it at the ready will be the best, Thank you Nami!
I like to keep it around for katsu don and katsu curry too, as well as bento… 😀 Enjoy!
[…] key to make my delicious Baked Tonkatsu or Baked Chicken Katsu recipes is to toast the panko first in a frying pan until golden […]
[…] like my Baked Tonkatsu, Baked Chicken Katsu, and Baked Croquette recipes, these panko-crusted oysters are also […]
This was amazing and nearly guilt-free — certainly less messy than deep frying, but just as tasty. My family could not get enough of this. My son ate two cutlets plus rice and your spinach dish. Wow! They requested I make it again, ASAP!
Thanks for such a great recipe. Every one of your recipes has succeeded with my family and they always want it again.
Hi Matthew! Thank you so much for your kind words. I’m really happy to hear that your family enjoyed it so much! That made my day! You can make a lot and freeze after deep frying and cool down. You can just pop in the frozen katsu in the toaster oven (or oven) to reheat. Fast to prepare dinner when you don’t have much time to cook too. 🙂
Just made this recipe for dinner and it was awesome (I also made the fast tonkatsu sauce). Tender and juicy pork 🙂
Hi Catarina! Thank you so much for trying this recipe and for your kind feedback! I’m so happy to hear you enjoyed it!
I made this last night, pics on my Instagram. I never thought about toasting the Panko before dredging the pork with it. Completely blew my mind. Excellent!!!
Hi Tom! Thank you for trying this recipe! I’ll check on your picture on Instagram soon (if you use #justonecookbook). I’m so glad you enjoyed liked the baked version!!!
Just finished making this!! This was actually my first time using the oven to cook meat so i was really worried it would be over or under cooked but the recipe is very easy to follow and it came out great! Thanks so much!!
Hi Emmie! So happy to hear you enjoyed this recipe! Thank you for your kind feedback. 🙂
Hi JOC (sorry I forgot your name…), thank you so much for creating this recipe. However, i cannot make it as good as you show here. My panko always fall off from the meat, makes the meat ifself look naked. I don’t know what step I did wrong. Can you help me with that? Thank you so much! Wish you and your family a wonderful day!
Hi Fuu! My name is Nami. 🙂 First of all, I want to know if your panko is Japanese panko, and second of all, do you follow my ingredients and instructions or did any substitute or skip steps? It’s very important to know because it can’t be “naked”. Did you try to deep fry instead of bake? Please let me know more info so that I can help you. 🙂
Did not see an oven temp for baking the tonkatsu. What temp do you bake at for 20 minutes?
Hi TW! It’s under step 2: 400F (200C). 🙂
Hi Nami! I’m new to your blog, and I tried this baked tonkatsu and it was so delicious! However, I noticed that some parts of the tonkatsu were soggy and the other parts crispier. Do you have any tips to avoid the panko from getting soggy while baking?
Hi Ashley! Welcome to my blog and thank you for trying this recipe already!
Yes, I recommend using a oven-safe wire rack. I have the picture of it but haven’t had the chance to update my step by step pics.
Basically by raising the tonkatsu with wire rack, the air goes through underneath and it will stay crispy. I didn’t own the wire rack when I first created this recipe but now I do use a wire rack. Thanks for asking the question!