Tonkatsu is such a delicious meal to pull together when I need a quick Japanese fix.
Since the pork used is so thin, it fries up in a flash! Even if you need to make your own sauce, you can have the whole dish done in 20 minutes. Which, let’s be honest, is “Buddha-sent” for weeknight meals!
A lot of Japanese markets carry a perfectly yummy bottled Tonkatsu sauce. But if you don’t have some on hand, it’s just as easy and delish to make. Though, I have been just as happy to dip the crispy cutlets into BBQ sauce
I also should have sliced the pork before snapping the pic—as that’s the way Tonkatsu is traditional presented. But my tummy won over and I didn’t realize it until I had polished half of it off already! DOH!
Tonkatsu (Japanese Pork Cutlet)
4 Pieces Pork Loin, ½ inch thin
1 Cup Panko Bread Crumbs
½ Cup Flour
2 Tablespoons Milk
¼ Cup Vegetable Oil
Salt and Pepper
2 Tablespoons Barbecue Sauce
2 Tablespoons Ketchup
½ Tablespoon Soy Sauce
1 Teaspoon Worcestershire Sauce
1 Teaspoon Rice Wine Vinegar
½ Tablespoon Sugar
½ Teaspoon Garlic Powder
¼ Teaspoon Black Pepper
Prepare the sauce by mixing whisking all the ingredients together in a bowl. Set aside while preparing the pork.
Place breadcrumbs in a shallow dish and place the flour in another. In a bowl, whisk together the eggs and milk. Season the pork with salt and pepper. Working in batches, dredge a few pieces of the pork in the flour, then the egg mixture, and finally the breadcrumbs to coat, shaking off the excess between each step. Repeat with the remaining pork.
In a large skillet, heat the oil to medium high heat. Slide in 2 pieces of pork and fry until golden brown, approximately 2-3 minutes on each side. Remove from pan and drain the cutlets on paper towels. Repeat with remaining pork.
Serve Tonkatsu with rice, sauce, and a squeeze of lemon.