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.
25 min active, minimal dishes
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.
25 min active, minimal dishes
Key move
Maintain a consistent oil temperature of 325°F (160°C) for even cooking and a perfectly crispy crust.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
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.
Chef's Notes
For crispier panko, toast it lightly in a dry pan before breading. Watch closely to prevent burning.
Ensure oil is hot (around 350°F/175°C) before frying. Too cool and the cutlet will absorb oil; too hot and it will burn.
Serve with shredded cabbage and a drizzle of tonkatsu sauce for a classic pairing.
Bread the cutlets up to 2 hours ahead. Store on a wire rack in the fridge, uncovered, for best crispiness.
The Method
PREPARE
Pat the pork cutlets (600 g) dry with paper towels. Season generously with salt (1 tsp) and pepper.
Soggy crust risk: Excess moisture on the surface will cause the breading to detach during frying.
Pork cutlets are patted dry and seasoned.
SET UP
Set up a breading station with flour, beaten eggs (2 large), and panko breadcrumbs (2 cups) in separate shallow dishes.
Clumping risk: Wet hands in the dry ingredients will create clumps, making the breading uneven.
Breading station is set up with flour, eggs, and panko.
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.
Uneven coating: Pressing too hard can crush the panko; use light, firm pressure to ensure full coverage.
Cutlets are evenly coated with flour, egg, and 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.
Temperature fluctuations: If oil is too cold, the breading will absorb grease and become soggy.
Oil is heated to 325°F (160°C).
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.
Overcrowding: Adding too many cutlets causes the oil temperature to drop rapidly, leading to greasy, undercooked meat.
Cutlets are golden brown and cooked through.
REMOVE
Remove the fried cutlets from the oil and place them on a wire rack to drain excess oil.
Soggy bottom: Resting on a flat surface traps steam, which ruins the crunch of the bottom crust.
Fried cutlets are on a wire rack to drain.
REST
Let the tonkatsu rest for a few minutes before slicing and serving.
Soggy crust: Slicing too early releases steam that will soften the breading.
Tonkatsu has rested.
SLICE
Slice the tonkatsu into 1-inch thick strips and serve immediately with shredded cabbage, tonkatsu sauce, and rice.
Soggy crust: Do not let the cutlet sit on the cutting board too long; steam will soften the crust.
Tonkatsu is sliced and ready to serve.
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