Pork Katsu, also known as Tonkatsu, is a crispy, golden-fried pork cutlet that is simple yet incredibly delicious. The pork is coated in panko breadcrumbs, deep-fried until crunchy, and served with a tangy katsu sauce. It has the perfect balance of crispy outside and juicy, tender inside.
This dish is a Japanese favorite and can be enjoyed with rice, shredded cabbage, or even in a sandwich. Pork Katsu is easy to make at home with just a few basic ingredients. Whether for a quick meal or a special treat, this dish is always a crowd-pleaser!
Why This Recipe Works
This recipe is great because it creates a crispy and juicy cutlet with minimal effort. The panko breadcrumbs give it a light, airy crunch that stays crispy even after frying. The combination of flour, egg, and panko ensures the coating sticks well and fries evenly. By pounding the pork thin, it cooks quickly while staying tender and flavorful.
Another reason to love this recipe is its versatility. You can serve it with rice and cabbage for a classic meal, put it in a sandwich for a quick lunch, or top it with curry for a comforting dish. It’s also easy to customize—try air-frying for a healthier option or using chicken instead of pork. No matter how you serve it, Pork Katsu is a satisfying and delicious meal!
Ingredients
Pork Cutlet (Tonkatsu Cut or Pork Loin) – The main protein, thin and tender.
Substitutes: Chicken (for Chicken Katsu) or firm tofu for a vegetarian version.
Panko Breadcrumbs – Create a crispy, golden crust when fried.
Substitutes: Regular breadcrumbs, crushed cornflakes, or tempura batter for a different texture.
Flour – Helps the egg stick to the pork, ensuring an even coating.
Substitutes: Cornstarch for a lighter, crispier texture.
Eggs – Act as a binder, helping the breadcrumbs stick to the pork.
Substitutes: Buttermilk or a flaxseed-water mix for an egg-free option.
Oil (for frying) – Used to deep-fry the cutlet until crispy and golden brown.
Substitutes: Air-frying or baking for a healthier version.
Tips
- Pound the pork cutlet thin for even cooking and extra tenderness.
- Use panko breadcrumbs for the crispiest texture.
- Let the breaded cutlets rest for 5 minutes before frying to help the coating stick.
- Fry in medium-hot oil (350°F/175°C) for the perfect golden crust.
- Drain on a wire rack instead of paper towels to keep it crispy.
How to Serve
Pork Katsu is best served hot and crispy, right after frying. It has a crunchy golden crust and juicy, tender meat inside. It’s commonly paired with rice, shredded cabbage, and a flavorful katsu sauce. The crispy texture of the pork cutlet combined with the tangy sauce makes it a satisfying and comforting meal.
- Serve with steamed rice and shredded cabbage, drizzled with katsu sauce.
- Enjoy in a sandwich (Katsu Sando) with soft bread and Japanese mayo.
More Pork Recipes
Pork Katsu
Ingredients
- 2 pork cutlets about ½ inch thick
- ½ cup flour
- 1 egg beaten
- 1 cup panko breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Oil for frying
- ½ cup tonkatsu sauce for serving
Instructions
- Pound the pork cutlets to about ¼-inch thickness. Season with salt and pepper.
- Coat each cutlet in flour, shaking off excess.
- Dip in the beaten egg, ensuring full coverage.
- Press into panko breadcrumbs, coating evenly.
- Heat oil in a pan to 350°F (175°C). Fry cutlets for 3-4 minutes per side until golden brown.
- Remove from oil and drain on a wire rack.
- Slice into strips and serve with tonkatsu sauce, rice, and cabbage.
Nutrition
Notes
• Use panko breadcrumbs for the crispiest texture.
• Let the breaded cutlets rest for 5 minutes before frying to help the coating stick.
• Fry in medium-hot oil (350°F/175°C) for the perfect golden crust.
• Drain on a wire rack instead of paper towels to keep it crispy.
Easy and delicious.