Tonkatsu—Japan’s beloved deep-fried pork cutlet—was born in the late 19th century during the country’s yōshoku (Western-style cuisine) boom.
Inspired by the European cutlet, Japanese chefs adapted it to local tastes by coating pork in panko breadcrumbs and deep-frying it to golden perfection.
Originally served as a luxury Western dish in Tokyo restaurants, tonkatsu has since become a household staple across Japan. It’s found in school lunches, train station bentos, and as the star of the hearty katsudon (pork cutlet rice bowl). Beyond its deliciousness, tonkatsu carries symbolic meaning: because “katsu” sounds like the word for “to win” (katsu 勝つ), it’s often eaten before exams or competitions as a good-luck meal for success and victory.
This recipe shows you how to make the basic tonkatsu—crispy on the outside, juicy on the inside—using simple batter and frying techniques.
No marinating or complicated prep required, yet the results are restaurant-quality. Serve with shredded cabbage for the classic Japanese touch!
20 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 7oz pork loin cutlets (2 cutlets)
- salt and pepper (to taste)
- panko breadcrumbs (as needed)
- vegetable oil (for frying)
- A1 egg
- A3tbsp all-purpose flour
- A1tbsp water
- A2tsp Japanese mayonnaise
DIRECTIONS
- 1
Tenderize the meat: Prick both sides of the pork with a fork, including the fatty edges, to break down muscle fibers and make it tender.
- 2
Season: Sprinkle lightly with salt and pepper. Spread panko on a tray.
- 3
Make the batter: Mix A ingredients in a bowl until smooth. Dip the pork thoroughly in the batter.
- 4
Bread: Place the pork on the panko and gently press more panko over the top. Lightly press with both hands to coat evenly. Let sit for 3 minutes.
- 5
Fry: Heat about ¾ inch (2 cm) of oil in a frying pan to 340°F (170°C). Add the pork and fry without moving until the coating begins to firm up and turn a pale golden color. Flip once or twice, frying a total of 4–5 minutes.
- 6
Drain: Stand the tonkatsu vertically on a rack to drain excess oil and allow residual heat to finish cooking them for about 3 minutes.
- 7
Serve: Slice and serve with shredded cabbage or vegetables on the side.
RecipeID
779
Tips & Notes
・Use coarse panko breadcrumbs for an extra-crispy texture.
・Standing the cutlet vertically after frying prevents sogginess and keeps the crust crisp.
・Adding Japanese mayonnaise to the batter helps create an airy, crunchy coating.
・You can freeze the breaded cutlets before frying (up to 3 weeks). Add extra panko before cooking for best crispiness.
Sesame Tonkatsu Sauce Recipe
For an easy homemade sauce that perfectly complements tonkatsu:
2 tbsp. Worcestershire sauce,1 tbsp. ketchup, 2 tsp. Japanese mayonnaise, ½ tsp. sugar, 1–2 tbsp. ground sesame seeds
Mix all ingredients until smooth and serve alongside the cutlet.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.