Pork Katsu (Tonkatsu) - SUPER CRISPY!

Pork Katsu covered with katsu sauce on a plate next to a bed of shredded cabbage.

5 from 8 votes

Pork Katsu (Tonkatsu) - SUPER CRISPY!

Crispy juicy Tonkatsu is a Japanese comfort food staple and so delicious when paired with freshly shredded cabbage and rice!

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: Japanese

Servings:

Author: Chris Joe

Equipment

Dutch Oven

Ingredients

Pork

4 pork loin filets 1/2" thick cutlets
1/2 tsp salt
1/2 tsp black pepper
2 large eggs
1/4 cup all-purpose flour
2 cups panko breadcrumbs

Serve With

thinly sliced cabbage
rice
tonkatsu sauce try my homemade version!

US Customary - Metric

Instructions

Using the a knife, make small slits along the fat cap and pound against the pork with the sharp side of the knife to tenderize each filet. Season both sides with salt and pepper.
Crack the eggs into a large bowl big enough to fit the pork. Beat thoroughly until combined. Place the flour in another bowl or tray that is large enough to fit the pork.
Dredge pork in flour and shake off any excess. Dip the pork in the egg and let the excess egg drip off, then coat thoroughly in panko breadcrumbs.
Heat oil to 350F and fry for 4-5 minutes or until the pork reaches 145F.

Video

Notes

Pound the Pork - If the pork you buy is too thick, 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, rolling pin, or even a heavy can! Try to keep these as even as possible - the more evenly they're pounded, the more evenly your Pork Katsu will fry!

Panko Breadcrumbs - these are a key ingredient in this dish and there is no substitution. Panko breadcrumbs are larger and lighter than traditional breadcrumbs - which fries into a crispier, lighter crunch than traditional breading (like for fried chicken).

Frying Tips

If you are frying multiple pieces at one time and the temperature drops to below 325°F (160°C), it means you are overcrowding and frying too many pieces at one time. Take a couple pieces out in order to allow the oil to come back to temperature.
If you are frying multiple batches, use a fine mesh strainer to pick up any loose breading that has fallen into the oil. Doing this in between frying will prevent the breading from burning and turning your oil bitter.
Use a meat thermometer to check the Pork Katsu after frying - pork needs to reach an internal temperature of 145F to be safe to eat.

Storage and Reheating - Store any leftover Pork Katsu (already cooked) in an air tight container for up to 3 days in the refrigerator. I don't recommend breading the pork and storing it uncooked. To reheat the Pork Katsu (or Tonkatsu), I prefer the air fryer - reheat the pork for 8-10 minutes at 350°F or in the oven at 400° for 15 minutes. The exterior should be crispy while keeping the inside juicy!

Nutrition