Tonkatsu - Pork Cutlets

5.0 from 5 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4


  • Tonkatsu
  • 500 gram (4 pieces) pork loin, each about 125 gram with 1/2 inch thick
  • salt
  • pepper
  • all-purpose flour
  • 1 egg, beaten
  • panko bread crumbs
  • oil for deep-frying, e.g. canola oil, vegetable oil, or peanut oil
  • Homemade tonkatsu sauce (mix the following)
  • 6 tablespoon Worcestershire sauce
  • 4 tablespoon tomato ketchup
  • 3 tablespoon soy sauce
  • Garnish
  • cabbage, thinly sliced
  • red radishes, thinly sliced (optional)
  • lemon, cut into wedges


  1. Pat dry pork loins, season both sides with salt and pepper, then give a light dusting of all-purpose flour. Dip into beaten eggs, and coat with panko bread crumbs.
  2. Heat about 2 inches of oil in a pot. Once the oil is hot, or about 170 Celsius (340 Fahrenheit), gently lower the coated pork into hot oil and fry until the skin is crispy and golden brown. About 5-7 minutes.
  3. Set aside fried tonkatsu on a wire rack to drain excess oil. Rest for 10 minutes.
  4. Cut tonkatsu into bite-size pieces. Serve with shredded cabbage, lemon wedges, and tonkatsu sauce.

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