Tonkatsu Recipe

Trim and pound

Trim excess fat from the pork loin chops, leaving a thin edge of fat if desired. Place each chop between two pieces of plastic wrap or in a large zip-top bag and gently pound with a meat mallet or rolling pin to an even thickness of about 1/2 inch (helps cook evenly).

Season

Pat the chops dry with paper towels. Season both sides evenly with kosher salt and black pepper (about 1/4 tsp each side). Let rest 10 minutes at room temperature while you set up the breading station.

Set up three shallow dishes: one with the all-purpose flour, one with the beaten eggs mixed with 2 tablespoons milk, and one with the panko breadcrumbs. Lightly dredge a chop in flour, shaking off excess. Dip into the egg mixture, allowing excess to drip off, then press firmly into panko so the chop is evenly coated. Repeat for all chops. For best adhesion, press additional panko onto any thin spots.

Pour vegetable oil into a heavy skillet or pot to a depth of about 1/2 to 3/4 inch (the quantity listed is a starting measure; add more if your pan requires). Heat over medium-high until oil reaches 340–350°F (170–175°C). If you don't have a thermometer, test with a small breadcrumb; it should sizzle and brown within ~30–45 seconds without burning.

Working in batches to avoid crowding, gently add breaded chops to the hot oil. Fry 3–4 minutes per side, flipping once, until crust is golden brown and internal temperature reaches 145–150°F (63–66°C). Adjust heat to maintain oil temperature; if crust browns too fast, lower heat slightly. Total frying time will be about 6–8 minutes per chop depending on thickness.

Transfer cooked chops to a wire rack set over a baking sheet or to paper towels to drain for 2–3 minutes. Resting helps the juices redistribute and keeps the breading crisp.

While chops rest, mound the shredded cabbage on a platter and arrange lemon wedges. Slice each tonkatsu into 1/2-inch strips using a sharp knife, leaving the slices arranged in the original shape so it’s easy to pick up. Serve immediately with tonkatsu sauce on the side, steamed rice if using, and the shredded cabbage.

To make a quick homemade tonkatsu-style sauce (optional): whisk together 1/2 cup ketchup, 2 tbsp Worcestershire sauce, 1 tbsp soy sauce, 1 tbsp sugar, and 1 tsp Dijon mustard until smooth. Adjust to taste and serve chilled or at room temperature.