Japanese Cuisine

Tonkatsu Japanese Fried Pork Chops Recipe – Japanese Special

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Tonkatsu Japanese Fried Pork Chops Recipe – Japanese Special

The Tonkatsu recipe is a beloved example of yōshoku, Japanese-style Western cuisine featuring a tender pork cutlet coated in airy panko breadcrumbs and deep-fried to achieve a perfectly golden, crunchy crust. Typically made using either pork loin or fillet, this dish is served sliced atop a mound of shredded cabbage and accompanied by a rich, tangy tonkatsu sauce. Ideal for a satisfying main course, it brings a harmonious blend of crispy texture, savory meat, and balanced flavor to your table.

  • Prep Time25 min
  • Cook Time15 min
  • Total Time40 min

Tonkatsu Japanese Fried Pork Chops Recipe Ingredients :

  • 2 eggs
  • 1 teaspoon milk
  • ½ teaspoon minced garlic
  • salt to taste
  • ½ teaspoon pepper
  • 1 cup vegetable oil for frying
  • 8 thin cut boneless pork chops
  • 1 ½ cups panko crumbs

How To Make Tonkatsu Japanese Fried Pork Chops Recipe :

1
 
In a medium bowl, combine eggs, milk, garlic, salt, and pepper. Heat oil in a large heavy skillet over medium-high heat. Place Panko crumbs in a shallow bowl.
2

Rinse pork chops with water, then dip in the egg mixture. Coat with Panko crumbs, dip in the egg mixture again, and coat with another layer of Panko crumbs. Arrange coated chops on a plate until all are prepared. If time allows, let them sit for about 10 minutes to allow the coating to set well. If freezing the chops, proceed at this stage.

3

When the oil is hot, carefully place pork chops in the pan and fry for approximately 5 minutes on each side, until they are golden brown.

Recipe Notes:

Choose pork loin or fillet depending on your preference—loin offers juiciness, while fillet is lean and tender.

Let the coated cutlets rest for about 10 minutes before frying to help the panko adhere and form a crisp shell.

Fry in oil heated to around 170–180 °C for golden and evenly cooked results.

Drain on a wire rack or paper towel to preserve crispiness.

Slice the cooked tonkatsu into strips for easy serving and to maximize crunchy edge exposure.

Serve with shredded cabbage as a refreshing counterpoint.

Pair with tonkatsu sauce for sweet-savory balance; karashi mustard is optional for heat.

Reheat gently in a low-temperature oven or air fryer to retain crispiness for leftovers.

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