Tonkatsu is a really easy way to shake up your dinner routine. Thin pork cutlets are breaded with panko breadcrumbs and fried until golden and delicious. Serve the tonkatsu with Worcestershire sauce, white rice and edamame for a simple, complete meal your family will be asking for again. Enjoy!



6-8 Thin Pork Cutlets (about 1 ½ lb.), pounded to ¼ inch thick
1 tsp. Salt
¼ cup Flour
2-3 cups Panko Bread Crumbs
2 Eggs, slightly beaten
Canola or Vegetable Oil, for frying (about 1 ½ cups)
Worcestershire Sauce for serving, optional
Cooked White Rice, optional
Frozen Edamame, cooked to package directions, optional



Sprinkle the pork cutlets with a pinch of salt on both sides, set aside.


Prepare a breading station

Use a large baking sheet (or a couple of plates) add the flour to one side and the panko breadcrumbs to the other.

Crack the eggs into a medium bowl, scramble well using a fork or a small whisk, set aside.

Working with one piece of pork at a time, lightly coat it in the flour on both sides, shake off the excess flour. Next, dip the pork cutlet in the egg mixture; make sure it is evenly moist. Then, place the pork in the panko breadcrumbs, press it into the breadcrumbs firmly to ensure there’s an even coating, flip it and press down again. Gently shake off the excess, place the pork on a clean pan or plate and repeat with the remaining pieces. If you’re stacking the pork, use parchment paper in between the layers so the coating doesn’t stick and flake off.

Preheat the oven to warm, or its lowest setting to keep the tonkatsu warm while frying the remaining pieces.


Fry the Tonkatsu

Cover the bottom of a large, deep skillet with about a ¼ of an inch of oil. Heat the oil over medium-high. When the oil is hot, but not smoking, add 2 pork cutlets to the skillet (depending on the size) do not overcrowd the pan, fry in batches. Fry the pork for about 2 minutes per side, or until they’re golden brown (use tongs to turn the cutlets so the panko breading does not flake off).

Remove the tonkatsu from the skillet and place them on a baking sheet lined with a cooling rack; this will prevent the breading from getting soggy. Place the baking sheet in the warm oven. Repeat with the remaining pieces. Make sure the temperature is at least 160°F at its thickest piece.

Serve the tonkatsu with a side of Worcestershire sauce, white rice and edamame, if desired.


Cook’s Notes

Between batches, remove the skillet from the heat. On the second/third batch especially, check the bottom of the tonkatsu frequently, if it’s browning too quickly, lower the heat a little bit. Don’t lower the heat too much, just a notch or two. You don’t want the oil to cool, just knock the temperature down enough so the outside doesn’t burn. Since this recipe uses thin pork cutlets, they should cook up really quickly.


Serves 4-6


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