Tonkatsu (pork) Recipe

Trim and butterfly (optional)

Trim any excess fat or silverskin from the pork loin chops. If chops are thicker than 1 inch, butterfly them or place between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch using the flat side of a meat mallet or rolling pin. This ensures even cooking.

Pat the pork dry with paper towels. Season both sides evenly with salt and black pepper (about 1 tsp each total). Let rest at room temperature for 10 minutes while you prepare the breading station.

Set up three shallow dishes: put the flour in the first, whisk the eggs and milk (or water) together in the second, and spread the panko breadcrumbs in the third. Lightly dredge each seasoned pork chop in flour, shaking off excess.

Dip the floured chop into the egg mixture, ensuring it is fully coated and letting excess drip off. Press the chop into the panko breadcrumbs, coating thoroughly and pressing gently so the crumbs adhere. Set the breaded chops on a wire rack or baking sheet. Repeat with remaining chops.

Pour oil into a deep skillet or frying pan to a depth of about 1/2 to 3/4 inch (about 1.5–2 cm). Heat over medium-high heat until the oil reaches 170–175°C (340–350°F). If you do not have a thermometer, test by dropping a few breadcrumbs into the oil — they should sizzle and brown in about 20–30 seconds.

Working in batches to avoid crowding, gently lower each breaded chop into the hot oil. Fry for 3–4 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the thickest part registers 63–65°C (145–150°F). If chops are thinner, check sooner; if thicker, allow slightly longer but avoid overcooking.

Remove cooked tonkatsu to a wire rack or paper towel-lined plate to drain and rest 2–3 minutes. This keeps the crust crisp and allows carryover cooking to finish.

Slice each tonkatsu into 1/2-inch (1–1.5 cm) strips on the diagonal. Plate with a mound of shredded cabbage, a lemon wedge, and steamed rice if using.

Drizzle or serve tonkatsu sauce alongside for dipping. Optionally, sprinkle a little extra freshly ground black pepper over the cabbage and squeeze lemon over the cutlets to taste.