Tonkatsu — Breaded Cutlet
Experience the perfect harmony of crispy panko and juicy pork with this classic Japanese tonkatsu recipe. A simple dish elevated to an art form.
Tonkatsu — Breaded Cutlet
Experience the perfect harmony of crispy panko and juicy pork with this classic Japanese tonkatsu recipe. A simple dish elevated to an art form.
The Key Move
Maintain a consistent oil temperature of 325°F (160°C) for even cooking and a perfectly crispy crust.
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The Setup
- Large Skillet or Dutch Oven
- Thermometer
- Wire Rack
- Shallow Dishes
The Mise en Place
5 of 7Your prep station before cooking begins
The Dry Mix (0/5)
Panko is burning too quickly.
The oil is too hot. Reduce the heat and check the temperature with a thermometer.
Tonkatsu is not crispy enough.
Make sure the oil is hot enough and don't overcrowd the pan.
The Method
PREPARE
Pat the pork cutlets (600 g) dry with paper towels. Season generously with salt (1 tsp) and pepper.
SET UP
Set up a breading station with flour, beaten eggs (2 large), and panko breadcrumbs (2 cups) in separate shallow dishes.
DREDGE
Dredge each cutlet in flour, shaking off any excess. Dip into the beaten eggs (2 large), then coat thoroughly with panko breadcrumbs (2 cups), pressing gently to adhere.
Cutlets are evenly coated with panko
HEAT
Time-sensitiveHeat vegetable oil (4 cups) in a large, deep skillet or Dutch oven to 325°F (160°C). Use a thermometer to monitor the temperature.
Oil is shimmering and hot
FRY
Carefully place the breaded cutlets into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through.
Cutlets are golden brown and crispy
REMOVE
Remove the fried cutlets from the oil and place them on a wire rack to drain excess oil.
REST
Let the tonkatsu rest for a few minutes before slicing and serving.
SLICE
Slice the tonkatsu into 1-inch thick strips and serve immediately with shredded cabbage, tonkatsu sauce, and rice.
Crispy crust and juicy interior
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