Pork Katsu Recipe

Prepare pork

Trim any large fat pieces from the pork chops. If using thick chops, place each between two sheets of plastic wrap and pound with a meat mallet to an even thickness of about 1/2 inch (1.2 cm). This ensures even cooking and tender texture.

Season

Pat the pork dry with paper towels. Season both sides evenly with kosher salt, black pepper, and garlic powder (divide amounts across the pieces). Lightly dust each chop with the 1/2 cup of all-purpose flour, shaking off excess. Set the floured chops on a plate.

Make egg wash

In a shallow bowl, whisk together the 2 large eggs and 2 tablespoons milk until homogeneous.

Prepare panko

In a second shallow bowl, combine the 2 cups panko breadcrumbs and optional 2 tablespoons finely grated Parmesan; mix to distribute evenly.

Bread the pork

Set up three stations: flour-coated pork, egg wash, and panko. Working with one chop at a time, press the floured pork into the egg wash on both sides, letting excess drip off, then firmly press into the panko so the surface is well coated. For an extra-crispy coating, press firmly then repeat the egg wash and panko once more (double-coat). Place breaded chops on a wire rack and let rest 10 minutes to set the crust.

Heat oil

Pour about 2 inches (roughly 4 cups depending on pan size) of neutral oil into a heavy skillet or deep frying pan. Heat the oil over medium-high heat until it registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small breadcrumb—if it sizzles and browns within 20–30 seconds, the oil is ready.

Fry the katsu

Carefully lower 1–2 breaded pork chops into the hot oil without crowding the pan. Fry until deep golden brown, about 3–4 minutes per side depending on thickness. Use tongs to turn once. Maintain oil temperature around 325–350°F (160–175°C) — if it drops, adjust heat; if it smokes, reduce heat. Cook until internal temperature reaches 145°F (63°C). Total cook time typically 6–8 minutes per chop.

Drain

Remove the pork chops to a wire rack set over a baking sheet or paper towels to drain for 2–3 minutes. This keeps the crust crisp.

Slice & serve

Slice each pork katsu into 1/2-inch strips. Serve immediately over shredded cabbage with lemon wedges and tonkatsu sauce on the side. Spoon sauce over slices or serve it for dipping. Enjoy hot for best texture.