Tonkatsu Recipe

Name: Nagomi Japanese Restaurants TONKATSU Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 pieces boneless pork loin chops; 1 tsp salt; 0.5 tsp freshly ground black pepper; 0.5 cups all-purpose flour; 2 pieces large eggs; 2 tbs milk; 1.5 cups panko (Japanese breadcrumbs); 1 cups vegetable oil (or canola); 0.25 cups tonkatsu sauce (store-bought or homemade); 2 pieces lemon wedges; 3 cups green cabbage, finely shredded; 4 cups steamed rice

Inspired by Nagomi Japanese Restaurant

Time40m

Serves4

Breded pork

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Ingredients

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Pork & Marinade

4 pieces boneless pork loin chops

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

1/2 cups 00 bread flour

2 pieces Large eggs

2 tbs Milk

1 1/2 cups panko (Japanese breadcrumbs)

1 cups vegetable oil (or canola)

Serving & Garnish

1/4 cups tonkatsu sauce (store-bought or homemade)

2 pieces lemon wedges

3 cups green cabbage, finely shredded

4 cups Steamed rice

Method

Pork & Marinade

Prepare pork

Trim visible fat from the pork chops and, if they are thick (more than 1 inch), butterfly each chop or place between plastic wrap and pound gently with a meat mallet to about 1/2 inch thickness. This promotes even cooking and tender texture.

Season

Pat the pork dry with paper towels. Season both sides evenly with the salt and freshly ground black pepper.

Set up breading station

Place the flour in a shallow dish. In a second shallow dish, whisk the eggs and milk together until combined. Place the panko in a third shallow dish and break up any large clumps so the crumbs are loose.

Bread the pork

Dredge one pork chop at a time in flour, shaking off excess. Dip into the egg mixture, letting excess drip off, then press firmly into the panko so the surface is completely coated. Place breaded chops on a wire rack or tray and repeat with remaining chops. For an extra-crisp crust, press additional panko onto any thin spots.

Rest before frying

Let the breaded chops rest on the rack for 10 minutes at room temperature — this helps the coating adhere and prevents it from falling off in the oil.

Frying

Heat oil

Pour vegetable oil into a large, deep skillet or shallow pot to a depth of about 1/2 to 3/4 inch (roughly 1 cup). Heat over medium-high heat until the oil reaches 170–175°C (340–350°F). If you don't have a thermometer, test by dropping a few breadcrumbs — they should sizzle and turn golden in about 15–20 seconds.

Fry chops

Working in batches to avoid crowding, carefully place the breaded pork chops into the hot oil. Fry for about 3–4 minutes per side, turning once, until the crust is deep golden brown and the internal temperature reaches 63–65°C (145–150°F). Adjust heat as needed so the crust browns evenly without burning.

Drain and rest

Transfer the cooked tonkatsu to a wire rack set over a baking sheet or to paper towels to drain briefly. Let rest 3–4 minutes — this keeps the meat juicy and allows carryover cooking to finish. If desired, keep warm in a 100°C (210°F) oven while frying remaining pieces.

Serving & Garnish

Slice and plate

Slice each tonkatsu into 1/2-inch strips against the grain. Mound shredded cabbage on plates, place sliced tonkatsu alongside, and add a lemon wedge.

Serve

Serve hot with tonkatsu sauce drizzled over or on the side for dipping, and steamed rice. Garnish cabbage with a little sauce if you like. Enjoy immediately for best texture.