Tonkatsu (Pork Katsu)

5 from 2 votes
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Tonkatsu (or Pork Katsu) is one of my favorite Japanese dishes – the pork cutlet is ultra crispy, juicy, and paired with a homemade Tonkatsu sauce!

Tonkatsu on a plate with shredded cabbage.

Watch the Tonkatsu (Pork Katsu) Recipe Video Below!

Ingredient Tips for Tonkatsu (Pork Katsu)

  • PORK – 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 – 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!

Recipe Tips for Tonkatsu (Pork Katsu)


  • 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 Tonkatsu (Pork Katsu) 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 Tonkatsu (Pork Katsu) 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.

If you tried this Tonkatsu (Pork Katsu) or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!

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5 from 2 votes


Servings: 4
Prep: 15 minutes
Cook: 9 minutes
Tonkatsu on a plate with shredded cabbage.
Crispy juicy Tonkatsu is a Japanese comfort food staple and so delicious when paired with freshly shredded cabbage and rice!



Tonkatsu Sauce

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.


Calories: 190kcalCarbohydrates: 31gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 82mgSodium: 713mgPotassium: 154mgFiber: 2gSugar: 5gVitamin A: 143IUVitamin C: 1mgCalcium: 76mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Japanese
Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!

About CJ

I’m a third generation Chinese-American home cook who has always loved cooking & eating! Welcome to my food blog, where you can find trusted, tested, easy & approachable recipes for the everyday home cook that taste delicious! I am so glad you're here!

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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.