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Tonkatsu is a simple but deeply satisfying dish that’s easy to master with a little practice. By following these tips and techniques, you’ll be able to create a restaurant-quality tonkatsu at home. Tips on how to cook them in air fryer is included.
What is tonkatsu?
Tonkatsu is a Japanese dish that’s essentially a breaded and deep-fried pork cutlet, similar in preparation to schnitzel or other breaded meat cutlets from around the world. “Ton” means pork, and “katsu” is short for “katsuretsu,” meaning cutlet. While pork is the traditional choice, chicken (called chicken katsu) or beef can also be used.
What sets tonkatsu apart from other pork cutlet recipe?
The key to authentic tonkatsu is its coating of panko breadcrumbs. These breadcrumbs are light, airy, and larger than typical Western breadcrumbs, creating an extra-crispy texture when fried. Tonkatsu is typically served with tonkatsu sauce, a rich and tangy condiment that enhances the dish with a perfect balance of sweet and savory flavors.
How To Make Japanese Tonkatsu (Japanese fried pork cutlet)
Ingredients
- 20 oz pork loin each about 1-inch thick
- Salt and pepper to season
- 12 oz green cabbage
- All-purpose flour for coating
- 1 large egg beaten
- 4 cups Panko bread crumbs plus more as needed
- 3 cups Cooking oil for deep frying, or brushing (for air-fryer method)
- Cooking spray for air-fryer method
Tonkatsu sauce:
- ½ cup ketchup
- 2 Tbsp Worchestershire sauce
- 1 Tbsp soy sauce
- 1 Tbsp light brown sugar or more to your taste
Instructions
Prepare the pork:
- Make a few small cuts on the fat part of each pork stlice so they will cook without shrinking.
- Cover the pork with a cling wrap and pound each cut of pork with heavy object (meat pounder or pestle will work), about 1 -1.5 cm in thickness. Season with salt and pepper
- Prepare three shallow plates. One fill with all-purpose flour, another one with beaten egg, and lastly with panko bread crumbs
- Dredge each pork slices in flour on both sides, shake off any excess
- Coat with beaten egg on both sides
- Press onto the bread crumbs on both sides
Frying:
- Heat the oil for deep-frying in a deep saucepan, about 2-inch high. Check the temperature by dropping a few breadcrumbs into the oil-if they float immediately, it is at the correct temperature (340F)
- Deep-fry each pork steak on medium heat until they are cooked through and golden brown, about 2-3 minutes. When cooked, drain on a rack or some paper towels to remove and excess oil. Remove any bits of bread crumbs from the oil as these will get burn
- Let the tonkatsu rest for 2-3 minutes, then slice and serve as usual with tonkatsu sauce, shredded cabbage, and rice.
Pan-frying:
- Heat about 1/2 cup of oil in a pan over medium heat. When the oil is hot, cook in batches, about 2 slices, depending on the size of your pan. Cook about 2-3 minutes on one side
- Then flip over to the other side and cook for another 2-3 minutes or until crispy and golden brown
- Place it on an absorbent paper towel to soak up any excess oil
Air-fryer method:
- Preheat your air fryer to 375 F (195 C) for about 5 minutes. Preheating helps ensure even cooking.
- Spray with generous amount of cooking spray or brush both sides of the breaded cutlet with some oil. This helps to achieve a golden-brown crust in the air fryer. Line the air-fryer basket with parchment paper. Place the cutlets on top of the parchment paper
- Air fry at 375 F (195 C) for 10–12 minutes. Flip the cutlets halfway through the cooking time and spray again if needed for even browning. It is important that you spray or brush with enough cooking spray or oil, otherwise, the result won't be crispy
- Check for doneness: the internal temperature should reach 145 F (63 C) for safe consumption.
Keep them warm in the oven:
- Place the tonkatsu on cooling rack set on top of a baking pan. These help to preserve the crispy texture while you are cooking the rest. I keep them warm in the oven at 200 F (93 C)
- The air-fryer version won't be as golden brown as the deep-fried or pan-fried version, but they are still crispy enough with not much oil at all
- Let the tonkatsu rest for 2-3 minutes, then slice into strips
Prepare the cabbage:
- Cut the cabbage into fine strips and soak in a large bowl of iced water for about 5 minutes, to crisp. Drain and put in a plastic food bag and refrigerate until ready to serve the tonkatsu
Prepare the sauce:
- Combine all the sauce ingredients in the bowl. Have a taste and adjust to your taste preference. It should be somewhat sweet, savory, and slightly tangy. This can be kept in the fridge for up to one week.
Marv’s Recipe Notes
*Nutrition facts are just estimates and calculated using online tools*
Essential Ingredients for Tonkatsu
1. Pork cutlets: In general, pork loin is the most versatile and popular choice due to its flavor, tenderness, and balance between lean meat and fat.. More details below
2. Salt and pepper: For seasoning the pork.
3. Flour: Used to help the coating adhere to the meat.
4. Egg: Lightly beaten to help the panko stick.
5. Panko breadcrumbs: For the crispy outer coating.
6. Vegetable oil: For deep-frying; neutral oils like canola or peanut oil work best.
Best cut of pork for tonkatsu
1. Pork Loin (Rosu Katsu): This is the most popular cut for tonkatsu. It has a good balance of meat and fat, which helps keep the cutlet tender and juicy. The fat also adds richness and flavor, making it ideal if you enjoy a slightly indulgent tonkatsu.
2. Pork Fillet or Tenderloin (Hire Katsu): This is a leaner cut compared to pork loin, with little to no fat. It’s tender but has a milder flavor. Hire katsu is often preferred by those who want a lighter option or prefer less fat in their tonkatsu.
3. Fatty Loin (Kurobuta or Berkshire Pork): For an even more luxurious option, some people use Kurobuta pork, known for its rich marbling and flavor. It’s similar to pork loin but offers an extra layer of juiciness and tenderness.
Tips for Perfect Crispy Tonkatsu
1. Use High-Quality Pork: Opt for fresh, high-quality pork loin or fillet. Well-marbled cuts tend to be juicier and more flavorful.
2. Double Coat with Panko: For extra crispiness, dip the cutlet in egg and panko breadcrumbs twice. This step isn’t essential but adds a satisfying crunch.
3. Maintain Oil Temperature: Keeping the oil at a consistent 340–350°F is key. If it’s too hot, the panko will burn before the pork is fully cooked; too low, and the cutlet absorbs excess oil.
4. Drain on a Wire Rack: Instead of placing fried cutlets on paper towels, use a wire rack to prevent steam from softening the crust. This keeps the exterior nice and crispy.
Can Tonkatsu Be Prepared in Advance?
Yes, you can prepare tonkatsu ahead of time by breading the cutlets and storing them in the refrigerator for up to a day before frying. When ready to cook, let them come to room temperature for about 15–20 minutes before frying to ensure even cooking. If you have leftover cooked tonkatsu, you can reheat it in an oven or toaster oven at a low temperature to revive the crispiness. Avoid reheating in the microwave, as it can make the breading soggy.
Variations of Tonkatsu
While classic tonkatsu is delicious as it is, you might also enjoy these variations:
1. Katsu Sando: A Japanese sandwich with tonkatsu, tonkatsu sauce, and shredded cabbage on fluffy white bread.
2. Katsudon: A comforting dish where tonkatsu is simmered with eggs and onions in a sweet-savory broth, then served over rice.
3. Chicken Katsu: Made with chicken thighs, this version is equally delicious. I don’t recommend using chicken breast as it is a bit too lean
2 comments
Hi can you use air fryer ?
Hi Alyssa, I have updated the recipe with information for air fryer. I hope they are helpful!