under 30 minutes

Crispy Pork Tonkatsu

A popular dish in Japan, tonkatsu is a tender and juicy pork cutlet fried in a panko batter, resulting in a golden, crispy appearance. Serve with a sweet & savory tonkatsu sauce and a side of shredded cabbage to give the dish a splash of freshness!

30 Minutes

9 Ingredients

Spice Level

Learn to make it

~1.25 lb

$20.99

Berkshire Pork Tenderloin (1.25 lb) Enter valid zip to shop

8 oz

$2.69

Kikkoman Panko Bread Crumbs Enter valid zip to shop

~4-4.5 lb

$4.99

Rated 5.0 out of 5

Based on 1 review

Green Cabbage Head (1 count) Enter valid zip to shop

Gompyo Premium All-Purpose Korean Wheat Flour

5.5 lb

$6.99

Rated 5.0 out of 5

Based on 1 review

Gompyo Premium All-Purpose Korean Wheat Flour Enter valid zip to shop

45 g

$3.09

LKK Black Peppercorn Grinder Enter valid zip to shop

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Step by step

Recipe for Crispy Pork Tonkatsu

Ingredients

For 4 servings

4 boneless pork tenderloin chops (½ inch thick)
1 tsp kosher salt
¼ tsp black pepper
3 c neutral-flavored oil (for deep-frying)

For breading:

4 tbsp all-purpose flour
2 large eggs, beaten
1 tbsp neutral-flavored oil (for egg mixture)
1 c panko

For serving:

½ head cabbage, shredded
Tonkatsu sauce

Step by step

step 1

Prep the pork: If using a full pork tenderloin, cut tenderloin into ½ inch thick slices. With the back of your knife or a tenderizer, pound the pork until thin. Season both sides of the pork with salt and pepper.

step 2

Bread the pork: Coat the pork first in flour, then in the beaten eggs, and lastly in the panko bread crumbs. Shake off excess panko before placing pork pieces onto a tray.

step 3

Bring oil in a pot to 340ºF over medium heat. Deep-fry pork on both sides until brown and crispy. Tip: Keep watching the oil temperature and make sure it doesn’t go over 340ºF or else the breading will darken quicker than the pork is cooking!