When I was growing up, my mom usually made chicken katsu instead of tonkatsu. Because of this, I am not used to eating regular tonkatsu (thick pork chop) so I usually cook the thin version at home. By using thin slices of pork rather than thick pork chops, the end result is very crispy and light.
It’s very delicious — guaranteed! If you want to control your appetite it’s definitely dangerous to start eating these. It’s also easy to cook and clean because you only need very small amount of oil to deep-fry. I hope you try and enjoy this homemade tonkatsu!
See all pork recipes.
*Note: Bottled tonkatsu sauce can be purchased at Asian or Japanese grocery stores or may even be found in the international foods aisle of the supermarket.
- 3/4 Pounds thinly sliced boneless pork cutlets
- Sea salt and freshly ground black pepper, to taste
- 1/2 Cup all-purpose flour
- 2 eggs, beaten
- 1 Cup panko breadcrumbs
- Vegetable or canola oil, for frying
- 3 -4 cups steamed white or brown rice, for serving
- 2 cabbage leaves, julienned
- 3 Tablespoons Japanese mayonnaise, such as Kewpie
- 3 Tablespoons tonkatsu sauce
- Pickled ginger (kizami shoga), for garnish (optional)
- 2 Tablespoons chopped scallions, for garnish (optional)
Pound the meat with a meat mallet until tender. Or, if you don't have a meat mallet, use the broad, flat side of your knife, first pounding top to bottom then left to right. Season with salt and pepper, to taste.
Place the flour, eggs, and panko breadcrumbs in separate small bowls. Then, dip each slice of meat into the flour first, then into the egg, and finally coat it with panko.
Next, heat ½-inch oil in a large nonstick frying pan over medium-high heat to 350 degrees. (If you don't have a frying thermometer, you can test with a piece of panko breadcrumb: The oil is ready when the breadcrumb drops down into the center and quickly comes up.)
Add the pork, 2 slices at a time, making sure to lay them flat. Turn over when the bottoms are nice and golden brown, about 1 minute. Once the top also turns golden brown, about 1 minute, remove the meat from the oil and place on paper towels to drain.
Serve the rice in bowls and spread the cabbage on top. Top the cabbage with the Japanese mayonnaise (I like to do it in a crisscross pattern). When the tonkatsu cools down a bit, cut it into ½-inch strips crosswise. Place the meat on top of cabbage and top with the tonkatsu sauce. Enjoy.