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3 people


20 minutes



– oil, for deep-frying – 2-3 boneless pork cutlets – salt – Ground black pepper – 1/4 cup corn starch – 1 large egg, beaten – 1 cup Japanese panko (preferred) or regular breadcrumbs – shredded cabbage – bottled tonkatsu sauce

Step 1

 Heat up a small pot of oil for deep-frying, at 350°F (176°C).

Step 2

 Rinse the pork cutlets with cold water, pat dry with paper towels and season with salt and black pepper. Arrange the cornstarch, egg and panko in three separate containers, next to each other.

Step 3

Coat a piece of the pork cutlet lightly with some cornstarch. Shake off the excess. Dip the pork cutlet into the egg, then immediately onto the panko. Make sure the pork cutlet is evenly coated with a layer of panko. Set aside for deep-frying. Repeat the same to the remaining pork cutlets.

Step 4

Deep fry the pork cutlets until they turn golden brown. Remove using a strainer and transfer to a plate lined with paper towels. Slice the Tonkatsu into pieces and serve immediately with some shredded cabbage and Tonkatsu sauce.

Tonkatsu is crispy and crunchy Japanese fried pork cutlet with panko bread crumbs. This homemade tonkatsu recipe is so easy and tastes like restaurants.

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