zcook
Tonkatsu (Japanese Pork Cutlet)

Japanese · Dinner

Tonkatsu (Japanese Pork Cutlet)

From the zcook collection

Crispy on the outside and juicy inside, my homemade Tonkatsu (Japanese Pork Cutlet) is a family favorite! Learn my secret for a light, airy, and supercrisp crust. Serve it with my irresistible sesame tonkatsu sauce for an extra savory punch!

No ratings yet

  • Japanese
  • Dinner
  • Just One Cookbook
Sign in to cook
Total
45 min
Prep
25 min
Cook
20 min
Serves
2 servings
Level
Hard
Energy
540 kcal

Method26 steps · about 45 min

  1. Step 1: Prepare two boneless pork loin chops, each about 100 g (3.5 oz) and 1/2 inch (1–1.3 cm) thick. This method double-fries the cutlets; prepare the optional cabbage side and sesame dipping sauce while the coating ingredients are ready.

    Uses 2 boneless pork loin chops, 100 g (3.5 oz) each and 1/2 inch (1–1.3 cm) thick

  2. Step 2: Gather the ingredients. Use fresh panko directly, or soften dry panko as described in step 6.

    Tonkatsu ingredients arranged for preparation.

  3. Step 3: For the optional side, shred the 1/4 head cabbage very finely and slice the cucumber thinly. Divide between two serving plates and set the Japanese sesame dressing aside to add when serving.

    Uses 1/4 head green cabbage, finely shredded (optional side) · 1 Japanese or Persian cucumber, thinly sliced (optional side) · Prepared Japanese sesame dressing, set aside for the optional side

    Cabbage being finely shredded with a slicer.

  4. Step 4: Grind 1 Tbsp toasted white sesame seeds and 1 Tbsp toasted black sesame seeds with a Japanese mortar and pestle. Leave some seeds unground for texture.

    Uses 1 Tbsp toasted white sesame seeds · 1 Tbsp toasted black sesame seeds

    Black and white sesame seeds measured and ground in a mortar.

  5. Step 5: Divide the ground sesame between two small dipping bowls and add the tonkatsu sauce (4 Tbsp). Alternatively, omit the sesame seeds and serve the tonkatsu sauce plain.

    Uses Ground sesame seeds (optional) · 4 Tbsp tonkatsu sauce (store bought or make my homemade Tonkatsu Sauce)

    Ground sesame divided into a sauce dish and topped with tonkatsu sauce.

  6. Step 6: If using dry panko, place it in a shallow dish and mist lightly with water without soaking it. Let it soften for 15 minutes. Skip moistening if using fresh panko.

    Rest panko · 15 minUses Panko breadcrumbs, as needed for coating · Water, only as needed to mist dry panko

    Dry panko being misted and softened in a dish.

  7. Step 7: Whisk the egg (1 large) with the separate 1/2 tablespoon neutral oil in a shallow dish. Put the flour in another dish and keep the prepared panko beside it.

    Uses 1 large egg, for the coating · ½ Tbsp neutral oil (for the egg) · Flour available for dredging · Fresh or softened panko, as applicable

    Egg and oil being whisked beside the flour and panko breading trays.

  8. Step 8: Use a sharp knife to remove the extra fat from 2 boneless pork loin chops (½ inch thick). Then, make several small slits on the connective tissue (the white area) between the meat and fat. Tip: Red meat and fat have different elasticities, and they shrink and expand at different rates while cooking. These slits will allow the tonkatsu to stay flat during cooking instead of curling up.

    Uses 2 boneless pork loin chops, 100 g (3.5 oz) each and 1/2 inch (1–1.3 cm) thick

    Extra fat trimmed and connective tissue slit on the pork cutlets.

  9. Step 9: Flip the meat and make several slits on the other side of the connective tissue.

    Uses Trimmed pork chops

    Connective tissue slit on the reverse side of the pork cutlets.

  10. Step 10: Pound both sides of the meat with the back of a knife or a meat tenderizer/mallet.

    Uses Trimmed and slit pork chops

    Pork cutlets being pounded with the back of a knife and a mallet.

  11. Step 11: Mold the cutlet back into its original shape with your hands.

    Uses Pounded pork chops

    Pounded pork cutlets being molded back into shape.

  12. Step 12: Season both sides with ½ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.

    Uses Reshaped pork chops · ½ tsp Diamond Crystal kosher salt · ⅛ tsp freshly ground black pepper

    Both sides of the cutlets seasoned with salt and pepper.

  13. Step 13: Coat both seasoned pork chops lightly with flour, shaking off excess, then dip them in the prepared egg-and-oil mixture.

    Uses Seasoned pork chops · Flour, as needed for a light coating · Whisked egg-and-oil coating

    Pork dredged in flour and then coated in the egg mixture.

  14. Step 14: Lastly, dredge the pork in the fresh panko and gently press it to adhere to the cutlet. Gently shake off any excess, then place the breaded cutlets onto a tray or plate. Set them aside for 5–10 minutes to set the breading. Tip: The panko will “puff up” while deep-frying, so it doesn't have to be fluffy at this stage.

    Set breading · 10 minUses Flour- and egg-coated pork chops · Fresh or moistened panko

    Pork being pressed into panko and the breaded cutlets resting on a tray.

  15. Step 15: Heat the deep-frying oil in a suitable pot to 340°F (170°C), with a depth of about 1 3/4–2 inches (5 cm). Use the same oil throughout, skimming loose crumbs between cutlets. A small panko crumb should bubble gently and rise; reserve the coating panko for the cutlets.

    Uses Deep-frying oil, enough for the required depth · A small panko crumb for testing the oil

    Oil depth and temperature being checked before frying.

  16. Step 16: Gently lower the first breaded cutlet into the 340°F (170°C) oil. Fry its first side for about 1 minute; leave it undisturbed for the first 30 seconds so the coating sets.

    First fry side one · 1 minUses First breaded pork cutlet · Heated deep-frying oil

    First pork cutlet lowered into the hot oil and frying without disturbance.

  17. Step 17: After a minute, flip the pork and cook the other side for 1 minute.

    First fry side two · 1 minUses First cutlet after frying its first side · Heated frying oil

    First cutlet flipped after its first minute of frying.

  18. Step 18: Remove the pork and let the excess oil drip off by holding the cutlet vertically over the pot for a few seconds. Place it on a wire rack or paper towel and prop it on its side, if possible, to drain excess oil. Let it sit for 4 minutes. The residual heat will continue to cook the meat as it rests.

    Rest on rack · 4 minUses First cutlet after its initial fry

    First fried cutlet held vertically to drain and placed on a wire rack.

  19. Step 19: Turn off the heat temporarily. Scoop up and discard any fried crumbs in the oil with a fine-mesh strainer. Keep the oil clean of fried crumbs, which can burn and make the oil dark and dirty. Then, turn on the heat again to medium and bring the oil back to 340ºF (170ºC).

    Uses Used frying oil, skimmed and reheated

    Fried crumbs skimmed from the oil before reheating it.

  20. Step 20: While the first cutlet rests, reheat the skimmed oil to 340°F (170°C) and lower in the second breaded cutlet. Fry its first side for about 1 minute.

    Fry second cutlet · 1 minUses Second breaded pork cutlet · Skimmed reheated frying oil

    Second breaded cutlet frying on its first side.

  21. Step 21: Flip and cook the other side for 1 minute.

    Flip second cutlet · 1 minUses Second cutlet after frying its first side · Heated frying oil

    Second cutlet flipped to fry its other side.

  22. Step 22: Take out the pork and drain the excess oil as before. Place it on the wire rack and let it rest for 4 minutes. Clean the oil of fried crumbs.

    Rest on rack · 4 minUses Second cutlet after its initial fry · Used frying oil to skim

    Second cutlet removed to drain while crumbs are skimmed from the oil.

  23. Step 23: After the first cutlet has rested for 4 minutes, heat the oil to 355°F (180°C). Fry that cutlet again for about 30 seconds per side, until crisp and at least 145°F (63°C) at its centre, checking with a thermometer. Drain upright briefly, then place on a wire rack and rest for at least 3 minutes after this final fry.

    Uses First cutlet after its four-minute rest · Skimmed frying oil, reheated

    Oil raised to 355°F before the cutlet receives its short second fry.

  24. Step 24: Skim loose crumbs and keep the oil at 355°F (180°C). Once the second cutlet has completed its 4-minute initial rest, fry it again for about 30 seconds per side, until crisp and at least 145°F (63°C) at its centre. Drain upright briefly, then place on the rack and rest for at least 3 minutes after its final fry.

    Uses Second cutlet after its four-minute rest · Frying oil reused for the final fry

    Second cutlet receiving its final fry and being lifted from the oil.

  25. Step 25: Once each cutlet has rested for at least 3 minutes after its final fry, slice crosswise into pieces about 3/4 inch (2 cm) wide.

    Uses First fully cooked cutlet after its final rest · Second fully cooked cutlet after its final rest

    Fried cutlets draining on a rack and then being sliced crosswise.

  26. Step 26: Serve the sliced tonkatsu with the prepared dipping sauce and optional cabbage and cucumber side. Add the Japanese sesame dressing to the side when serving.

    Uses Sliced cooked tonkatsu · Prepared tonkatsu dipping sauce · Prepared optional cabbage and cucumber side · Reserved Japanese sesame dressing for the side

Sign in to cook

Photos (2)

Cover

Comments

0 threads

Sign in to join the discussion.

No comments yet. Start the discussion.