Born from the meeting of Japanese technique and Western influence, Tonkatsu is a beloved Japanese dish that delivers the ultimate combination of crispiness and tenderness. It is, quite simply, a thick-cut pork cutlet that has been breaded in light, airy panko breadcrumbs and deep-fried to a golden perfection.²⁰

A Dish with History

The name Tonkatsu is a mashup: ‘Ton’ (豚) is the Japanese word for pork, and ‘Katsu’ is a shortening of katsuretsu, the Japanese pronunciation of the English word ‘cutlet’.²¹ The dish originated in Tokyo in the late 19th century as a yōshoku (Western-style) dish, but it has evolved into a uniquely Japanese culinary icon.²²

The Panko Perfection

The key to Tonkatsu’s legendary texture is panko breadcrumbs.²³ Unlike traditional Western breadcrumbs, panko is made from crustless white bread that is processed into large, sharp flakes. These flakes absorb less oil and stand away from the meat, creating a light, shatteringly crisp, and non-greasy crust that gives the dish its signature ‘katsu’ crunch.

Tonkatsu is traditionally served sliced into easy-to-eat strips, accompanied by a mountain of thinly shredded raw cabbage (which aids digestion and provides a fresh contrast) and drizzled with a rich, tangy, and savory Tonkatsu Sauce—a thick, dark condiment reminiscent of a spiced Worcestershire sauce.²⁴ It’s a hearty, satisfying dish that stands as a pillar of Japanese comfort cuisine.

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Recipe: Classic Tonkatsu (Pork Cutlet)

Achieving that famous crispy-tender result is all about proper preparation and frying technique.

Yields: 2 servings²⁵

Prep Time: 20 minutes²⁶

Cook Time: 10 minutes

Ingredients

• $2$ Boneless Pork Loin Chops (about $1\text{-inch}$ thick, $6\text{-8 oz}$ each)
• Salt and Black Pepper, to taste
• $\frac{1}{4}\text{ cup}$ All-Purpose Flour²⁷
• $1$ Large Egg, lightly beaten²⁸
• $1\text{ cup}$ Panko Breadcrumbs (Japanese-style)²⁹
• Vegetable or Canola Oil, for deep frying³⁰
• Shredded Cabbage, to serve³¹
• Tonkatsu Sauce, for drizzling/dipping³²

Instructions

1. Prepare the Pork: Place the pork chops between two sheets of plastic wrap. Using a meat mallet or the bottom of a small skillet, gently pound the cutlets to a uniform thickness of about ³³$\frac{1}{2}\text{ inch}$.³⁴ Make ³⁵$2-3$ small nicks in the connective tissue or fat band around the edges of the cutlets to prevent them from curling up during frying.³⁶ Season both sides generously with salt and pepper.
2. Set up the Breading Station (Sankaku-ko): Arrange three shallow dishes side-by-side: one with flour, one with the beaten egg, and one with the panko breadcrumbs.³⁷
3. Bread the Cutlets: Dredge each pork cutlet first in the flour, shaking off the excess.³⁸ Next, dip it entirely in the egg mixture, letting any excess drip off. Finally, press the cutlet firmly into the panko breadcrumbs on both sides, ensuring a thick, even, and well-adhered coating.³⁹
4. Heat the Oil: Pour enough oil into a deep, heavy-bottomed pot or skillet to reach a depth of at least $1.5\text{ inches}$. Heat the oil to ⁴⁰$340^{\circ}F$ (⁴¹$170^{\circ}C$).⁴² (Test by dropping a panko flake in; it should sizzle immediately and float to the surface.)
5. Fry the Tonkatsu: Gently lower one cutlet into the hot oil.⁴³ Fry for about $3$ to $4$ minutes per side, turning once, until the crust is a deep golden-brown and crispy.
6. Drain and Slice: Remove the Tonkatsu from the oil and let it drain on a wire rack (preferable) or on paper towels.⁴⁴
7. Serve: Slice the cutlet into $\frac{3}{4}\text{-inch}$ wide strips. Arrange on a plate with a generous portion of thinly shredded cabbage. Drizzle the Tonkatsu sauce over the sliced cutlet or serve it on the side for dipping. Serve immediately with rice and a bowl of Miso Soup.