Tonkatsu (Japanese Breaded Pork)

Tonkatsu (Japanese Breaded Pork)

Make it fun. It doesn’t have to be complicated. It will be what it will be – I’m loving this quote that I picked up from Gwyneth Patrow’s cook book.   It’s exactly how I feel about cooking, I just could not articulate it…it applies to my life as well. 🙂

Here’s an easy and uncomplicated dish that I like to make for my family. I like to serve this with sauteed cabbage with a touch of turmeric which gives a nice color to the cabbage- it’s our favorite side dish!

Ton means pork, Katsu (in Japanese cuisine)  could mean any meat cutlet that is pounded, breaded and fried

This is for my Andie, who’s current interest now is Japanese language and Japanese food because of her love for anime :))


dredge each pork chop/cutlet with flour, then dip it in egg..


..coat with panko breadcrumbs. Wheever I ran out of  panko I like to use desiccated coconut as sub…yum


yummy pork katsu!!

Tonkatsu (Japanese Breaded Pork)
Recipe type: Main, Pork, Japnese
Serves: 4-5
  • 4 butterflied pork chops (boneless pork chops)
  • 1 egg, beaten
  • panko bread crumbs, about a cup
  • salt and pepper
  • all-purpose flour, about half cup
  • vegetable oil for frying ( I use about a cup)
  • Tonkatsu sauce (optional) recipe follows
  • shredded cabbage (as much as you like)
  • ¼ cup ketchup
  • 2 tablespoons worchershire sauce
  • 2 tablespoons cup sake (Japanese rice wine)
  • ½ teaspoon ginger powder
  • ½ teaspoon granulated garlic
  • 1 tablespoon sugar
  • 1 tablespoon mirin
  1. Heat oil in a deep frying pan or if you have deep-fryer, preheat it now. . Put flour on a shallow plate and lightly season with salt and pepper. Do the same for the panko bread cumbs on another plate.
  2. Season pork chops with salt and pepper then dredge pork in seasoned flour, shake off excess then dip the pork in beaten egg. Coat pork with panko and pat well. Fry breaded pork for a few minutes. Turn the pork over and fry a few more minutes or until cooked through and browned.
  3. Remove pork from the oil and drain on paper towels. Cut each tonkatsu into small pieces and serve sauteed cabbage. Pour some tonkatsu sauce over them if you like. Enjoy!
  4. Make the side dish: Pour out the oil from the pan, just leave about 1 teaspoon, add shredded cabbage, turn heat to medium high , season with salt and pepper and a pinch of turmeric powder, mix well and cook cabbage until soft. Transfer to a serving platter and serve with tonkatsu.
  5. Put all sauce ingredients in sauce pan. Bring to a boil over medium heat stirring occasionally.
  6. Reduce to a simmer for 10 minutes skimming any foam that rises to the top. Refrigerate extra sauce, if there's any.
the recipe for the sauce is adapted from grouprecipes, I scaled it down so I won't have any leftovers which I tend to forget to use again.


Enjoy God’s gift of LIFE; live and let live and be thankful everyday!

Have a nice day!! God Bless!! 🙂 ♥

6 Responses to "Tonkatsu (Japanese Breaded Pork)"

  1. Joy   August 2, 2011 at 7:26 pm

    Good job on the katsu.

  2. Suzy   July 29, 2011 at 4:37 am

    I don’t eat a lot of meat but this looks an excellent way to cook pork. Thanks for the info – do you mind if I make it with pork tenderloin medallions?

    • Tebu   February 18, 2014 at 5:47 pm

      This also works well with pork escalopes (thin flat sliecs of pork). Serve with sticky white rice and instant curry sauce (made from curry roux, available from specialist Japanese stores) to create that fast food classic, Katsu Curry. Yum yum! If you can’t face the crazy list of additives in instant curry, you can make your own from the recipe in Madhur Jaffrey’s Curry Bible.

  3. MaryMoh   July 28, 2011 at 4:29 am

    Beautiful and looks very delicious! I love Japanese food, can never have enough.

  4. Joyti   July 27, 2011 at 10:55 pm

    That looks SO delicious…the panko looks so fluffy and golden-brown. Yum!

  5. Maureen   July 27, 2011 at 5:00 am

    These look so good! Panko improves everything 🙂


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