Tonkatsu Recipe
Make Tonkatsu Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork and Marinade
Breading
Frying & Finishing
Method
Pork and Marinade
- 1
Prepare pork
Trim excess fat from the pork loin chops if present. Using a meat mallet or the bottom of a heavy pan, place each chop between plastic wrap and gently pound to an even thickness of about 1/2 inch (1.2 cm). This helps cook evenly and tenderizes the meat.
- 2
Season and marinate
Lightly score the edges of each chop so they don’t curl. Season both sides with kosher salt and black pepper. In a shallow dish combine soy sauce, mirin, and grated ginger. Brush or lightly pour about 1/2 tablespoon of this mixture onto each chop and let rest at room temperature for 10–15 minutes (or refrigerate for up to 30 minutes). Pat the chops dry with paper towels before breading — this helps the coating adhere.
Breading
- 3
Set up dredging station
Arrange three shallow pans or bowls: one with the flour, seasoned with a pinch of salt; one with the eggs whisked together with 2 tablespoons cold water to make an egg wash; and one with panko breadcrumbs mixed with the optional fine cornmeal for extra crunch.
- 4
Dredge the chops
Working with one chop at a time: coat both sides lightly but thoroughly in flour, shaking off excess. Dip into the egg wash, letting excess drip off. Press firmly into the panko breadcrumbs, coating completely and pressing breadcrumbs into the surface so they adhere well. Place breaded chops on a wire rack and let rest 10 minutes — this helps the coating set and prevents it from falling off in the oil.
Frying & Finishing
- 5
Heat oil
Pour 2–3 inches of neutral oil into a heavy skillet or Dutch oven (about 3 cups for a medium pot). Heat over medium-high to a temperature of 350°F (175°C). If you don’t have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and brown in about 30–40 seconds without burning.
- 6
Fry the chops
Fry the breaded pork chops in batches so you don’t overcrowd the pan (2 at a time depending on pot size). Fry for 3–4 minutes per side, until golden brown and an instant-read thermometer inserted into the center reads 145°F (63°C). Adjust heat as needed to maintain 325–350°F during cooking. Transfer cooked tonkatsu to a wire rack set over a sheet pan or to paper towels briefly to drain.
- 7
Rest and slice
Let the tonkatsu rest 3–4 minutes to allow juices to redistribute. Slice each chop into 1/2-inch thick strips using a sharp knife, cutting across the grain for tenderness.
- 8
Serve
Serve sliced tonkatsu over a bed of shredded cabbage with lemon wedges on the side and tonkatsu sauce drizzled on top or served in a small bowl for dipping. Enjoy hot.