Tonkatsu (Japanese Pork Cutlet)

Tonkatsu, or Japanese pork cutlet, is a fast, easy dish of panko-coated pork cutlets, shallow-fried and served with a distinctive sweet and tangy sauce.

Course Pork

Cuisine Asian

Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Servings servings

Calories 313

Author Lynne Webb

Ingredients

4 to 6 thin-sliced boneless pork cutlets, 1 to 1-1/4 lbs
1 large egg
2 tablespoons milk
1 cup panko crumbs
Salt and freshly ground black pepper
Onion powder
Vegetable oil

For the sauce:

1/4 cup ketchup
2 tablespoons hoisin sauce
1 tablespoon low-sodium soy sauce, or tamari
1-1/2 teaspoons lemon juice
1 to 2 cloves garlic, finely minced or pressed

Instructions

Prepare the tonkatsu sauce first by combining the ketchup, hoisin, soy sauce, lemon juice and garlic in a small bowl and set aside.
Whisk the egg and milk together in a shallow dish or pie plate.
Spread the panko on a flat surface or dinner plate. Add 1 teaspoon salt, a few grinds of black pepper and a pinch of onion powder and combine well.
Dip each pork chop in the egg mixture, then press gently into the panko crumbs to coat.
Heat about 1/8-inch of vegetable oil in a large, heavy frying pan over medium-high heat.
To avoid crowding the pan, fry half the pork chops until crisp and golden brown, 2 to 2-1/2 minutes per side.
Transfer to a paper towel-lined plate, wipe out the pan and repeat the process with the remaining chops.
To serve, slice the chops into strips and top with a drizzle of sauce. Pass the remaining sauce at the table.

Tips for Making This Recipe

Shallow-frying tip: When shallow-frying crumb-coated foods like these pork cutlets, shake the pan from time to time to splash the oil onto the sides of the meat. This ensures more even browning.

Nutrition