Tonkatsu (Japanese Pork Cutlet)


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.


Tonkatsu (Japanese Pork Cutlet)
Serves 2


4 Pieces Pork Loin, ½ inch thin
1 Cup Panko Bread Crumbs
½ Cup Flour
2 Eggs
2 Tablespoons Milk
¼ Cup Vegetable Oil
Salt and Pepper

Tonkatsu Sauce:
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.

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40 thoughts on “Tonkatsu (Japanese Pork Cutlet)

  1. The picture makes you desperately wants to eat the pork cutlet! To me it looks like a simple dinner party dish to wow your friends.
    I shall try it out – lovely!!

  2. Looks delicious, I make my tonkatsu sauce slightly differently, may have to try out your version some day too. Click my site above to view, also shows japanese potato salad which is delicious.

  3. I love Tonkatsu! There’s a place here in nyc in the East Village that makes it sooo well, with a curry sauce on the side. Mmmm, now i’m hungry :)

  4. Hi! I saw this recipe on the Tasty Kitchen website. I’m thinking of trying it. A couple of questions: 1) can you use pork chops or does it have to be cutlets? 2) Why do you have two different amounts of soy sauce listed in the sauce recipe? The Tasty Kitchen recipe also lists 1/2 cup instead of 1/2 Tbsp. Thanks!

    • Eeek! What an error! I made the adjustments on the site here (½ Tablespoon Soy Sauce). The adjustments will be reflected tomorrow on Tasty Kitchen. Thanks for catching that! :)

      And yes! You can absolutely use pork chops. Just either use a mallet to pound it thin or cut them to the right size. Cheers!

  5. Pingback: Korokke (Japanese Potato Croquette) « The Culinary Chronicles

  6. Pingback: Tonkatsu (Japanese Pork Cutlet) | Taste Station

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