Pork Katsu


September 9, 2021

Japanese Main Dishes Oils & Sauces Recipes

Pork Katsu (or Tonkatsu) is one of my favorite Japanese dishes – the pork cutlet is ultra crispy, juicy, and paired with a savory sauce.


This was the Pork Tonkatsu OF MY DREAMS. Super crispy, pairing perfectly with tonkatsu sauce 😭🔥 #japanesefood #tonkatsu #easyrecipe #porkcutlet

♬ Darling – Trees and Lucy


I would recommend using the highest quality pork loin filets you can find, preferably from the center pork loin. You’ll want to pound these to 1/2″ thickness. If you prefer to a different protein, I have sub with chicken – check out my recipe for Chicken Katsu Curry! You can also make this in the airfryer – check out my recipe for Air Fryer Chicken Katsu!

Panko breadcrumbs are drier and flakier than regular breadcrumbs, so they absorb less oil and creates a light & crunchier crust. They are a KEY ingredient in this dish!


You’ll need to pound your pork to 1/2″ thick cutlets – if you don’t have a meat mallet, you can use a small pan! Try to keep these as even as possible – the more evenly they’re pounded, the more evenly they will cook!

Do not let your frying oil drop below 325-350F when frying! I highly recommend you use a thermometer to keep an eye on the temperature. If you see it dropping below 325F, remove your pork and wait until the temperature increase. Frying at a low temperature will result in too much moisture (AKA SOGGY!)

If you are not a seasoned pro at cooking (and honestly, even if you are!) I would highly recommend you use a meat thermometer to check your pork – you want the internal temp to be at 145F. Undercooked meat can lead to food poisoning, so always err on the side of caution!

I like to serve this dish with sliced cabbage, rice, and homemade tonkatsu sauce!

You can easily purchase tonkatsu sauce from most grocery stores – but if you want to make your own, I included the recipe below! I like to make my own sauces as often as possible, as it’s usually easy enough and store versions oftentimes have fillers & preservatives.

Pork Katsu



  • 2 pork loin filets pounded to 1/2" thick cutlets
  • 2 eggs large
  • 3 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 2 cups panko breadcrumbs

Tonkatsu Sauce

  • 1 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 2 tsp oyster sauce
  • 2 tsp sugar

Serve With

  • thinly sliced cabbage
  • rice


  • Using a meat mallet or heavy pan, pound pork loin to 1/2" thick cutlets. Using the back of a knife, pound against the pork to tenderize. Season both sides with salt and pepper.
  • For the wet batter, mix together eggs, all-purpose flour, salt, pepper, and garlic powder. and whisk together until the consistency is slightly looser than pancake batter.
  • Dredge chicken in wet batter then coat thoroughly in panko breadcrumbs.
  • Heat oil to 350F and fry for 4-5 minutes or until the pork reaches 145F.
  • For your tonkatsu sauce, mix together ketchup, Worcestershire sauce, oyster sauce, and sugar to combine.
  • Serve with fried pork cutlets with sliced cabbage, rice, and tonkatsu sauce.
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Recipe Rating

  1. We LOVE this Katsu recipe. Adding the flour to the eggs is genius. It’s perfect and crispy every time. I have even had to let the pork rest breaded for an hour or so and it never gets soggy it stays crunchy and crispy. It’s a week-night staple in our house.