Tonkatsu Recipe

Prepare pork

Trim excess fat from each pork chop and, if they are thicker than 1/2 inch, butterfly or gently pound to an even thickness of about 1/2 inch. Pat dry with paper towels.

Season both sides of each pork chop evenly with salt and black pepper (about 1/4 tsp each per chop). Let rest 5–10 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 eggs beaten with milk, and one with the panko breadcrumbs. Lightly dredge each seasoned pork chop in flour, tapping off excess. Then dip into the egg mixture, letting excess drip off. Finally, press firmly into the panko breadcrumbs until evenly coated. Place breaded chops on a wire rack while you heat the oil.

Pour oil into a heavy skillet or deep frying pan to a depth of about 1/2 inch (roughly 1.5–2 cups depending on pan). Heat over medium-high heat until oil reaches 340–350°F (170–175°C). If you don't have a thermometer, test by dropping a few breadcrumbs into the oil; they should sizzle steadily and brown in about 30–45 seconds.

Working in batches if necessary, carefully place breaded pork chops into the hot oil. Fry 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 145–150°F (63–66°C). Adjust heat as needed so the crust browns evenly without burning. Use tongs to transfer cooked tonkatsu to a wire rack or paper towel-lined plate to drain and rest for 2–3 minutes.

If using store-bought tonkatsu sauce, pour into a small bowl for serving. For a quick homemade version, whisk together 1/2 cup ketchup, 2 tbsp Worcestershire sauce, 1 tbsp soy sauce, 1 tbsp mirin or sugar, and 1 tsp Dijon mustard until smooth (this will yield about 3/4 cup).

Slice each rested pork cutlet into 4–6 strips. Arrange on plates over a bed of shredded cabbage. Serve with a lemon wedge, a small bowl of tonkatsu sauce for drizzling or dipping, and a scoop of hot cooked rice alongside.