International Cuisine > Japanese Cuisine > Tempura & Fried Dishes (Japanese) > Tonkatsu Recipe

Crispy and Juicy Tonkatsu

Discover the secret to making perfect Tonkatsu at home. This recipe guarantees crispy breading and juicy pork every time.

Prep Time
20 minutes
Cook Time
10 minutes
Servings
2
Ingredients
  • 150 g Pork Loin Cutlets
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/2 cup All-Purpose Flour
  • 1 Egg
  • 1 cup Panko Bread Crumbs
  • As needed Vegetable Oil
  • To taste Tonkatsu Sauce
  • To taste Shredded Cabbage
  • 1 unit Lemon wedges

Prepare the Pork

Begin by gently pounding the pork loin cutlets to about 1/4 inch thickness. This tenderizes the meat and helps it cook evenly. Season both sides with salt and pepper.

Set Up the Breading Station

Prepare three separate shallow dishes. In the first dish, place the all-purpose flour. In the second, place the beaten egg. In the third, place the panko bread crumbs. Make sure the panko crumbs are evenly spread out for optimal breading.

Bread the Pork

Dredge each pork cutlet in the flour, ensuring it is fully coated. Then, dip it into the beaten egg, allowing the excess to drip off. Finally, coat the cutlet thoroughly with panko bread crumbs, pressing gently to adhere. Repeat for all cutlets.

Heat the Oil

In a deep fryer or large, heavy-bottomed pot, heat the vegetable oil to 325°F (160°C). Use a thermometer to monitor the temperature for consistent cooking.

Fry the Tonkatsu

Carefully place the breaded pork cutlets into the hot oil, ensuring not to overcrowd the pot. Fry for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).

Drain and Rest

Remove the fried tonkatsu from the oil and place them on a wire rack to drain excess oil. Let them rest for a few minutes before slicing.

Serve

Slice the tonkatsu into bite-sized pieces and serve immediately with tonkatsu sauce, shredded cabbage, and lemon wedges. Enjoy!

Nutrition Facts (Estimated per 100g)

Calories: 250-300kcal
Protein: 20-25g
Fat: 15-20g
Carbohydrates: 10-15g

Note: These values are estimates and may vary based on specific ingredients and preparation methods.

Other Important Considerations for Nutrition

Using lean pork loin and minimizing oil absorption can help reduce the fat content. Serving with a generous portion of shredded cabbage provides added fiber and vitamins. Tonkatsu sauce can be high in sodium and sugar, so use it in moderation.

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FAQ

  • Can I bake the tonkatsu instead of frying it?

    Yes, you can bake it. Preheat your oven to 400°F (200°C). Place the breaded cutlets on a baking sheet lined with parchment paper and bake for about 20-25 minutes, flipping halfway through, until golden brown and cooked through. While not as crispy as fried tonkatsu, it's a healthier alternative.
  • What is the best type of oil to use for frying?

    Vegetable oil, canola oil, or peanut oil are all good choices for frying tonkatsu. They have high smoke points and neutral flavors.
  • How do I prevent the panko bread crumbs from falling off during frying?

    Ensure that the pork is completely dry before dredging in flour. Press the panko bread crumbs firmly onto the pork cutlets to help them adhere better. Also, avoid overcrowding the pot when frying.