Crispy on the outside and juicy on the inside, this homemade Tonkatsu (Japanese Pork Cutlet) is my family‘s favorite! I‘ll show you the secret to an airy breading that makes a light and supercrisp coating. Serve it with my tangy sesame dipping sauce and a refreshing shredded cabbage salad for a satisfying meal.
We have a specialty in Japan known as Tonkatsu (とんかつ, 豚かつ) or deep-fried pork cutlet. This Western-inspired dish has been enjoyed for over 120 years, with the recipe remaining mostly unchanged since then. So, what makes Tonkatsu special, and how can we make this popular dish at home? Believe it or not, making Japanese pork cutlet at home is easier than you think. It should take no more than 30 minutes!
What is Tonkatsu?
For those of you who are new to this Japanese dish, tonkatsu consists of tender pork loin (or fillet) that has been breaded and deep-fried to crunchy perfection. The word Ton (豚) comes from “pork” and Katsu (カツ) is an abbreviation of Katsuretsu (カツレツ), derived from the English word “cutlet.”
Like many other popular foods in Japan (think ramen, tempura, soba, etc.), there are tonkatsu restaurants that exclusively serve this juicy pork cutlet as their specialty. And no plate of tonkatsu is ever complete without a mound of freshly shredded cabbage and a healthy drizzle of tonkatsu sauce.
A Brief History
Before tonkatsu exploded in popularity as a pork dish in the early 20th century, it was mainly made with beef. When the recipe first appeared around the 1870s, the Japanese already considered it a Yoshoku meal (i.e., a Japanese dish inspired by Western cuisine). It wasn’t until a couple of decades later that pork would be substituted for beef, becoming the beloved food we enjoy today.
Tonkatsu is said to be inspired by the French dish, côtelette de veau, which is essentially breaded veal cutlet pan-fried in butter. One Tokyo restaurant called Rengatei 煉瓦亭 (still open today!) took this concept and made a few changes to appeal to the Japanese palette. Then, in 1899, Tonkatsu made its debut.
What Makes Tonkatsu Different from Other Cutlets?
By the looks and sounds of it, Tonkatsu seems a lot like other popular fried cutlet dishes such as German schnitzel, Polish kotlet schabowy, and Italian piccata. What makes the Japanese pork cutlet different?
- Breading – Rather than using finely ground and stale breadcrumbs, Tonkatsu requires panko (パン粉), a Japanese-style breadcrumb made from soft white bread without the crust. Panko flakes are larger than standard breadcrumbs and absorb less oil when fried. This results in an airy, crispy coating (like tempura) that doesn’t feel too heavy.
- Deep-frying – Instead of pan-frying which can results in tougher and greasy meat, deep frying gives the pork a crispy outside and juicy center that is now a key characteristic of the dish.
- Sauce – You can’t enjoy Tonkatsu without sweet and tangy Tonkatsu Sauce drizzled on top! You may know this from the popular Bulldog brand that can be found in most Asian grocery stores. If you’d like to try a homemade version, I have a recipe for you.
- Cabbage – Why is Tonkatsu (and other Japanese deep-fried foods) almost always served next to a heaping pile of raw, finely shredded cabbage? My mom often says we need to eat twice as much vegetables as meat for a balanced meal. I find fresh cabbage in between bites of crispy Tonkatsu to be refreshing while still providing that satisfying crunch! I like to enjoy it with a little bit of sesame dressing.
How to Make Best Tonkatsu at Home
Ingredients You’ll Need:
- Pork – There are two cuts of meat we typically use for this dish: pork loin (ロース rōsu) or tenderloin/fillet (ヒレ hire). Both cuts are fairly lean, but pork loin has a layer of fat that gives the Tonkatsu an extra tender bite when cooked properly. (As with most recipes, the quality of the meat makes all the difference.)
- Salt and pepper
- Flour
- Egg
- Panko – Please get a Japanese brand of panko as non-Japanese brand of panko seem a bit different.
- Neutral flavored oil for deep frying
- Tonkatsu sauce
- Sesame seeds (optional)
5 Important Tips to Remember
Tonkatsu is actually one of the quickest and simplest meals you can make at home. You just need to know a few tricks to make the perfect Tonkatsu.
Tip #1: Moisten panko
This is a trick I learned over a decade ago. In Japan, you can purchase a type of panko called Nama Panko (生パン粉; fresh panko). It’s basically panko that has a little more moisture (think of it as the white, fluffy parts of bread). To re-create this type of panko, I spray a little water—not pour!—to moisten the panko first (more on this in the recipe).
Tip #2: Make slits on the connective tissue of the pork
Make several slits on the connective tissue (white area) between the meat and fat. The reason why you do this is that red meat and fat have different elasticities. They will shrink and expand at different rates when cooked. Cutting slits on the connective tissue will allow the Tonkatsu to stay nice and flat when deep frying and prevent it from curling up.
Tip #3: Pound pound pound
Getting high-quality ingredients for a recipe that only requires a few things is very important. For this Tonkatsu recipe, you can also improve the texture of the meat and make it extra tender by pounding it first. (If you don’t own a meat pounder, just use the back of your knife! That’s what I did in my college days.)
Tip #4: Double fry
The key to great Tonkatsu is to double fry the pork and not to overcook the meat. After deep-frying the pork once, let it sit to continue cooking on the inside with remaining heat. After a few minutes, deep fry it a second time to get that perfectly crispy, golden cutlet.
If you’re new to deep-frying, I have The Ultimate Guide: How to Deep Fry Foods at Home that will walk you through all the steps with helpful tools.
Tip #5: Clean the oil between batches
Scoop up fried crumbs in the oil with a fine-mesh strainer. It’s very important to keep the oil clean (crumbs free) so it does not turn dark and affect the results of the crust.
How to Dispose of the Cooking Oil
I often get questions about how to deal with used cooking oil after deep-frying, and I have a few solutions:
First of all, never pour it down the drain. Not only is it destructive to the environment, but it can also solidify and cause blockages in the pipes.
The quick and easy solution is to buy the oil-solidifying powder that you can find at Japanese grocery stores, Asian grocery stores, or online. The powder allows you to dispose of the used oil easily in the trash (directions for this below).
If you can’t find the powder for any reason, then allow the oil to fully cool, and pour it into an empty receptacle (bottle, milk carton, etc.), and toss it in the trash.
Be sure to follow your local trash disposal and recycling procedures before disposing of the cooking oil, as this information varies from place to place. In my neighborhood, the local recycling facility accepts used cooking oil. So, we bring the used oil there in a bottle and pour it into the designated container.
Don’t Like Deep Frying? Make My Baked Tonkatsu!
For those of you who still prefer a lighter version of Tonkatsu and don’t want to deep fry in your kitchen, you can check out my Baked Tonkatsu recipe. It’s wildly popular and JOC fans simply love it!
More Delicious Tonkatsu Recipes
Also, check out my list of 17 Best Katsu & Furai Recipes.
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
Tonkatsu (Japanese Pork Cutlet)
Video
Ingredients
For the Shredded Cabbage Salad (optional)
- ¼ head green cabbage
- 1 Japanese or Persian cucumber
- 4 Tbsp Japanese sesame dressing (or make my homemade Japanese Sesame Dressing)
For the Sesame Dipping Sauce
- 1 Tbsp toasted white sesame seeds
- 1 Tbsp toasted black sesame seeds
- 4 Tbsp tonkatsu sauce (or make my homemade Tonkatsu Sauce)
For the Breading
- ½ cup panko (Japanese breadcrumbs) (or more, depending on the brand; use nama panko (生パン粉) if available)
- 1 large egg (50 g each w/o shell)
- ½ Tbsp neutral oil (for the egg)
- 2 Tbsp all-purpose flour (plain flour)
For the Tonkatsu
- 2 boneless pork loin chops (½ inch thick) (100 g, 3.5 oz per piece; ½ inch, 1–1.3 cm thick)
- ½ tsp Diamond Crystal kosher salt
- ⅛ tsp freshly ground black pepper
- 3 cups neutral oil (for deep-frying)
Instructions
- Gather all the ingredients. I highly recommend getting fresh panko (called nama panko) from a Japanese grocery store, if available. If you can’t get it, follow my instructions to make fresh panko. Make sure to use a Japanese brand of panko from Japan. Western “panko breadcrumbs” are a bit different from authentic Japanese panko.
To Prepare the Shredded Cabbage (optional)
- Tonkatsu is usually served with fresh shredded cabbage (optional) on the side. To prepare it, shred ¼ head green cabbage super thinly with a sharp knife or use a slicer; I love to use a cabbage slicer because it saves time and energy! I also thinly slice 1 Japanese or Persian cucumber diagonally, then cut the slices into thin strips. Toss the cabbage and cucumber together and set aside. Prepare 4 Tbsp Japanese sesame dressing (store-bought or homemade) and keep refrigerated until ready to serve in individual dressing cups.
To Make the Sesame Tonkatsu Dipping Sauce
- Grind 1 Tbsp toasted white sesame seeds and 1 Tbsp toasted black sesame seeds with a Japanese pestle and mortar. Leave some seeds unground for texture.
- Divide the ground sesame seeds among individual dipping plates or bowls. Then divide 4 Tbsp tonkatsu sauce (store bought or homemade) among the dipping plates. Set aside until ready to serve. Each person can mix it together when they are ready to eat. Note: In Japan, we often drizzle straight tonkatsu sauce on our cutlets without adding sesame seeds. Feel free to serve this dish with straight tonkatsu sauce instead, if you prefer.
To Prepare the Fresh Panko and Breading
- If you are using dry panko from the store, add ½ cup panko (Japanese breadcrumbs) to a deep dish and spray with water until the panko is moist (I use this mister). Set aside for 15 minutes, or until the panko becomes soft and tender. Optionally, you can make fresh panko by pulsing some shokupan (Japanese Pullman bread) in a food processor.
- Meanwhile, prepare the other breading ingredients. Crack 1 large egg (50 g each w/o shell) in a deep dish and add ½ Tbsp neutral oil. Whisk together until well combined. By adding oil, the meat and breading won’t detach from each other while deep-frying and the juice and flavor from the meat will not escape easily. Then, prepare another deep dish with 2 Tbsp all-purpose flour (plain flour).
To Prepare the Pork
- Use a sharp knife to remove and discard the extra fat from 2 boneless pork loin chops (½ inch thick). Then, make several slits on the connective tissue (white area) between the meat and fat. Tip: Red meat and fat have different elasticities, and when they are cooked, they will shrink and expand at different rates. These slits will allow the tonkatsu to stay nice and flat when deep-frying and prevent it from curling up.
- Flip the meat and make several slits on the other side of the connective tissue.
- Pound both sides of the meat with the back of a knife or a meat tenderizer/mallet.
- Mold the meat back into its original shape with your hands.
- Season both sides of the meat with ½ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.
To Bread the Pork
- First, dredge the pork in the flour and dust off any excess. Excess flour will create a coating that prevents the egg mixture from adhering to the pork. Next, dip the pork into the egg mixture and coat well.
- Finally, dredge the pork in the fresh panko, gently pressing the panko onto the pork. Gently shake off any excess panko, then place the pork pieces onto a tray or plate. While deep-frying, the panko will “puff up,” so at this stage they don’t have to be fluffy. Set it aside for 5–10 minutes so the breading will set.
To Deep-Fry: First Frying
- Add 3 cups neutral oil to the pot and bring it to 340ºF (170ºC) over medium heat. Make sure your oil is 1¾–2 inches (5 cm) deep in the pot. Tip: If you don’t have a thermometer, stick a chopstick in the oil; you‘ll know the oil is hot enough when you see tiny bubbles start to appear around the tip. Alternatively, you can drop one piece of panko into the oil; if it sinks down to the middle of the oil and immediately pops back up to the surface, then the oil is ready.
- Gently put one piece of pork into the oil and cook for 1 minute (without flipping). Don‘t touch the pork for 30 seconds. Tip: Why one piece at a time? You don‘t want to reduce the oil temperature drastically. The size of the bubbles should be big when you add the pork. Keep watching the oil temperature and make sure it doesn’t go over 340ºF (170ºC) or else the breading will get dark too quickly before the pork is done cooking, resulting in undercooked meat.
- After a minute, flip the pork and cook the other side for 1 minute.
- Take out the pork and remove excess oil by holding it vertically over the pot for a few seconds while the oil drips off. Place it on a wire rack or paper towel and let it sit for 4 minutes. The hot oil on the exterior will slowly continue to cook the meat as it sits.
- Turn off the heat temporarily and scoop up and discard any fried crumbs in the oil with a fine-mesh strainer. It’s very important to keep the oil clean and crumb free so the oil does not get darker and dirtier with burnt crumbs. Turn on the heat and bring the oil back to 340ºF (170ºC).
- While the first cutlet is resting on the wire rack, deep-fry the second piece of pork for 1 minute without flipping. Remember not to touch it for 30 seconds.
- Flip and cook the other side for 1 minute.
- Take out the pork and remove the excess oil as before. Place it on the wire rack and let the residual heat cook the pork for 4 minutes. Scoop up and discard the fried crumbs in the oil with a fine-mesh strainer.
To Deep-Fry: Second Frying
- The first piece of pork should now be ready for its second frying. Bring the oil to 355ºF (180ºC) and fry the pork for 30 seconds on each side. Remove from the pot and drain the excess oil by holding the cutlet vertically over the wire rack or paper towels for 2 minutes. This prevents the breading from getting soggy on one side.
- Scoop up and discard the fried crumbs in the oil, then continue the second frying of the second cutlet. Remove from the pot and drain the excess oil as before.
To Serve
- Cut the tonkatsu into slices ¾ inch (2 cm) wide.
- Transfer to a plate and serve it with the shredded cabbage and cucumber, the sesame dressing in a small cup, and the sesame tonkatsu dipping sauce on the side.
To Store
- You can store leftovers in an airtight container and freeze for up to a month. To reheat, put the defrosted or frozen tonkatsu on a baking sheet lined with aluminum foil or parchment paper. Bake at 350ºF (180ºC) for 15–20 minutes if defrosted or 30–40 minutes if frozen. Check if the inside is warm before serving.
To Dispose of the Used Cooking Oil
- Please follow your local guidelines for disposing of cooking oil. In my neighborhood, we can bring used cooking oil to the recycling center and dump it into the designated container, so it’s very easy.
- If you are using a Japanese oil solidifier, add the powder into the hot oil (right after deep frying) and mix well.
- Set it aside and the oil will solidify as it cools (it may take overnight to completely solidify).
- Cut into small pieces and discard them in the trash.
Nutrition
Editor’s Note: This post was originally published on July 12, 2011. The post has been updated with new images, new content, and a new video in August 2021.
Can this recipe be air fried?
Hi Claudia! Thank you for reading Nami’s post and trying her recipe!
We haven’t tried this dish in an air fryer before, but it should be OK. It should be similar to this baking instruction: https://www.justonecookbook.com/baked-tonkatsu/
We hope this was helpful!
I often make Tonkatsu, and serve with finely diced cabbage, topped with tangy tonkatsu sauce. I am wondering if there are other side dishes that work, or are typically/traditionally served with Tonkatsu? Potatoes don’t seem right, but maybe some Jasmine Rice?
Hi Joyce, Thank you so much for trying Nami’s recipe and for your kind feedback.
Tonkatsu is typically served with shredded cabbage in Japan, but it can be paired with any salad of your choice. If you like, you may serve it with curry or over rice. 😉
https://www.justonecookbook.com/katsu-curry/
https://www.justonecookbook.com/katsudon/
We hope this helps!
I made this recently and instead of deep frying it, I airfried it to make it a healthier recipe. Turned out welll. It was super yummy and my husband really loved it. Its his favorite. We can now have Katsudon anytime we want. Hehe! Thanks for sharing this recipe!
Hi Rizza, Thank you so much for trying Nami’s recipe and sharing your cooking experience.
We are so happy to hear that now you can have Katsudon any time you want. 😊
Happy Cooking!
I made this, but didn’t have any pork tenderloin, so I used buffalo! But all the other ingredients were from this recipe. It was really really good. Baked in the oven. I’ve made schnitzel before, and it wasn’t as cripsy as this was.
Hi Lisa, Thank you for sharing your cooking experience with us. We are glad to hear you enjoyed the dish! Nami has a baked version of this dish as well. We hope you will check it out as well. 🤗 https://www.justonecookbook.com/baked-tonkatsu/
Happy Cooking!
Hi Nami! Is it possible to use an airfryer?
Hi Kat, Thank you so much for taking the time to read Nami’s post!
You can make Tonkatsu in an air fryer by following this recipe. We hope this helps!
https://www.justonecookbook.com/baked-tonkatsu/
I made your tonkatsu for my kids for dinner and they loved it. I also made “tofu-katsu” using the same recipe for myself and my husband and it was so delicious! Even better than other recipes I have tried that were specifically for tofu. I also made a salad with your Ginger Carrot dressing, and your purin recipe for dessert. One of the best meals we’ve ever had! Thank you so much for your amazing recipes! <3
Hi Rachel! We are so happy to hear that you and your family had a wonderful meal!
Thank you so much for trying Nami’s recipes and for sharing your cooking ideas! Tofu katsu sounds delicious!
Thank you for sharing
Hi Fluke! We are glad to hear you enjoyed this recipe.🙂
Thank you for reading Nami’s post and for your kind feedback!
This helped me cook the pork absolutely perfect. I’m limiting carbs so I used a mixture of almond flour and flaxseed meal as the breading, and did everything else exactly the same. It came out absolutely wonderful.
Hi Hannah! What a brilliant idea to make the breading with almond flour and a flaxseed meal!
Thank you so much for trying Nami’s recipe and sharing your tip with us.
Happy Cooking!
Made this but with a few changes: brined chops overnight after beating them like they owed me money (brine spices besides salt: ground ginger, garlic, onion, dried oregano, pepper and bay leaves -threw everything in a pan, brought to a boil, let cool then added everything to a ziplock and left inside fridge)
Skipped 3 things: the double frying coz I was short on time, used regular panko (didn’t find japanese version), and skipped the panko wetting.
they came out juicy and so delicious! Ah also served on a bed of lettuce salad (tomatoes, cucumbers, onions, bell pprs) and jasmine rice 🥰🤌
Hi Moi? Thank you for reading Nami’s post and experimenting with her recipe!
We are glad to hear you enjoyed the dish.
Thank you for sharing your cooking experience. Happy Cooking!
I love tonkatsu since living in Japan over 30 years ago. I made it for the first time the other day. My friend and I loved how moist the pork was after I followed your method. The goma dressing was great too! There are many Japanese restaurants in Vancouver where I live but you can’t beat making it yourself! I’ve tried your other recipes as well. Thank for your wonderful website, recipes, information & videos! 楽しく和食を作って食べています!ありがとうございます.Derek in Vancouver, Canada 🇨🇦
Hello, Derek! ありがとう〜🥰
We are overjoyed that you were able to make delicious Tonkatsu using Nami’s technique!
Thank you so much for trying Nami’s recipe and leaving such lovely feedback.💞
Hi Nami, i just made the Tonkatsu and it came out delicious, best I’ve ever made! I think a lot had to do with the temperature of the oil, which i had never checked before. My oil was way too hot. The tonkatsu was crispy, juicy and looked beautiful on top of the kid’s after school ramen 😊. Can’t wait to try your other recipes!
Hi Claudia! We are so happy to hear it turned out delicious!
Thank you very much for trying Nami’s recipe and for your kind feedback.🥰
Love your recipe! Would you be able to do recipes on how we could tweak it for Airfryer?
Hi Shirley! Thank you very much for your kind feedback!
To make this in the air fryer, you can use this baked version recipe: https://www.justonecookbook.com/baked-katsudon/
We hope this helps!
Regarding the moist panko: if you let the breaded meat sit for a few minutes, the panko will get moist anyway. Wouldn’t that be enough?
Hi Mauricio! You will see if you try, but it’s not the same. With the method you described, panko won’t be moist as it should be. The side panko is attached to the egg mixture will be slightly wet but not the outer layer. Egg won’t be enough to moist the panko. But, this step to make panko “nama panko” is an extra step, and you can skip. If you try once and see the panko texture difference, you may not go back to the old way… at least that was me.
What kind of cabbage do you use?
Hi Irma! Thank you very much for reading Nami’s post and trying her recipe!
It is Green Cabbages. However, it can be any of your favorite green leaves.😉
We hope this helps!
Hi Nami and JOC family, I was wondering what the source is for the trays you are using for the breading/egg process? I looked for it on your Amazon list but wasn’t able to see them.
Hi Sogol, Thank you very much for reading Nami’s post!
The trays came from Japan, Nami found them at a dollar store in Japan!🤩
So we do not have a store link for the product. Sorry!
We hope it will be available at a local Japanese store someday.