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Pork Tonkatsu

Welcome to my world of Pork Tonkatsu, where I’ll introduce you to a timeless Japanese pork cutlet recipe that never fails to impress! Imagine tender pork loin chops, generously coated in a golden panko breadcrumb crust, deep-fried to perfection, and served with my mouthwatering homemade Tonkatsu Sauce. Join me in this culinary adventure as we create a dish that’s not only delicious but also incredibly satisfying!

Japanese pork tonkatsu served over a bed of cabbage with a wedge of lemon and Japanese tonkatsu sauce being picked with a pair of chopsticks.

Why I Love This Recipe

I’m a devoted fan of Japanese cuisine, and Pork Tonkatsu holds a special place in my heart. This classic dish features thin slices of tender pork loin, perfectly seasoned, and coated in crispy panko breadcrumbs, creating an enticing interplay of textures. Just like my Chicken Katsu and Menchi Katsu,, this recipe follows the tradition of panko coating and frying, resulting in a crispy masterpiece. Deep-fried to a golden perfection and served with my homemade Tonkatsu Sauce, it’s a flavor explosion that encapsulates the essence of Japanese comfort food!

This Japanese classic recipe is accessible and incredibly satisfying for me to make. It’s a dish for anyone yearning to savor the delightful flavors of Japan right in their own kitchen. What’s more, its versatility allows you to tailor it to your preferences like cooking this with some Donburi Sauce to make a Katsu Donburi bowl. So, dive into the crispy delight of Pork Tonkatsu and relish the joy of homemade Japanese cuisine that I promise you will love!



  • Pork Cutlet – use boneless pork loin or pork chops.  Most Japanese markets will have this cut of pork pre-packaged and ready to go.
  • Salt – sea salt preferred.
  • Black Pepper – ground.
  • Shredded Cabbage – use a mandolin to slice the cabbage very thin.
  • Lemon – optional garnish.
  • Flour  all purpose flour for baking.
  • Eggs – beaten.
  • Panko – panko bread crumbs.
  • Ketchup – regular ketchup.
  • Worcestershire Sauce Worcestershire Sauce packed in a bottle. Found in grocery stores.
  • Oyster Sauce – sauce made from oyster extracts, found at grocery stores.
  • Sweetener – use your preferred sweetener.

🥬 Shredded Cabbage Pro Tip

For quicker preparation, consider using Pre-Shredded Cabbage. It can save you valuable time when making this recipe.

🧂 Flavoring Add In For Katsu Sauce

For those seeking to customize the flavor of their katsu sauce, experimenting with additions like Garlic Powder and Onion Powder can be a flavorful choice.

🥓 Pork Chop Note

Use pork chops no thicker than 1/2 inch. Thicker cuts will require an extended cooking time and may lead to overcooking of the panko crust.

Japanese pork tonkatsu served over a bed of cabbage with a wedge of lemon and Japanese tonkatsu sauce being picked with a pair of chopsticks.


🍖 Brining Pro Tip

Consider brining the pork chops in a solution of 2 Cups of Water with 2 Tablespoons of Salt for 30-45 Minutes. This method can result in exceptionally Flavorful and Tender Pork. However, exercise caution to prevent over-brining, which can lead to overly salty pork. Is using this brining technique, remember to skip the salt during the seasoning process for the best results.

Step 1 Prepare the katsu sauce by combining ketchup, oyster sauce, Worcestershire sauce, and sweetener.

Katsu sauce in a mixing bowl.

Step 2 Pat dry the pork loin and season it with salt and black pepper.

Seasoned pork chops.

Step 3 Dredge the pork in flour, then in beaten eggs, and coat it with panko breadcrumbs.

Panko coated pork chops.

Step 4 Preheat the oil to at least 350°F and deep-fry the pork for 2-3 minutes until it turns golden brown

Deep frying oil.

🌡 Internal Temperature Check

Utilize a meat thermometer to confirm the pork reaches a safe consumption temperature of 145°F. This ensures your tonkatsu is perfectly cooked and safe to enjoy.

Step 5 Place the fried pork on a drying rack to let excess oil drip off.

Tonkatsu on a drying rack.

💡 Extra Crispy Pro Tip

To make it extra crispy, make sure to Double Fry it. After allowing it to rest for 1-2 minutes, proceed to re-fry it. This additional frying step enhances the crispiness of the exterior panko coating.

Step 6 Serve the crispy pork cutlet on a bed of cabbage and drizzle the katsu sauce on top.

Tonkatsu served over a bed of cabbage.

Paring Recommendations

To complete your Japanese dining experience, consider pairing with a comforting bowl of Tofu Miso Soup, offering a warm and savory contrast to the crispy pork cutlet. To cleanse your palate and balance the richness of the frying, serve with some Mugicha, a roasted barley tea that brings a refreshing touch to your meal.

Japanese pork tonkatsu served over a bed of cabbage with a wedge of lemon and Japanese tonkatsu sauce, top down shot.

Frequently Asked Questions

What's the difference between tonkatsu and katsudon?

Tonkatsu is a breaded and deep-fried pork cutlet served with tonkatsu sauce and often accompanied by cabbage. Katsudon, on the other hand, is a Japanese rice bowl dish where a breaded pork cutlet is simmered with eggs, onions, and a sweet soy-based sauce, then served over rice.

What's the best oil for deep frying?

Vegetable oil or canola oil is commonly used for deep frying in this recipe. Their high smoke points make them ideal for achieving that crispy exterior for deep frying.

Can I use pork tenderloin instead of pork loin for tonkatsu?

Pork tenderloin can be used as a leaner alternative to pork loin. However, it cooks quickly, so be mindful of the cooking time to avoid overcooking the meat.

Storage Tips

To store leftovers, place them in an airtight container in the fridge. They will stay fresh for 5-7 days. When reheating, it’s recommended to use an air fryer or an oven to help maintain the crispy texture.

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Watch How To Make It

Japanese pork tonkatsu served over a bed of cabbage with a wedge of lemon and Japanese tonkatsu sauce.

Pork Tonkatsu

Savor the crispy delight of Pork Tonkatsu, a classic Japanese pork cutlet recipe. Enjoy the perfect blend of tender pork and savory flavors.
5 from 6 votes
Course: Main Course
Cuisine: Japanese
Keyword: Japanese pork cutlet, pork katsu recipe, pork tonkatsu
Prep Time: 15 minutes
Cook Time: 5 minutes
Optional Brine: 1 hour
Total Time: 1 hour 20 minutes
Servings: 2
Print Recipe
Calories: 860kcal



  • 3/4 lbs Pork Top Loin thin slices, boneless
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 2 Cups Cabbage shredded
  • 1 Wedge Lemon
  • 1 Cup Flour
  • 2 Eggs
  • 1/3 Cup Panko


  • 1 tbsp Ketchup
  • 2 1/2 tsp Worcestershire Sauce
  • 1/2 tbsp Oyster Sauce
  • 1/2 tsp Sweetener your preferred sweetener


  • Gather all the ingredients.
    Ingredients are tonkatsu on the countertop.
  • Pat pork dry with a paper towel. Once dried, sprinkle salt and pepper on both sides.
    Seasoned pork chops.
  • Shred cabbage with a shredder and cut the wedge of lemon.
    Bed of shredded cabbage.
  • In a small mixing bowl, combine ketchup, Worcestershire sauce, oyster sauce and sweetener. Mix well and set aside.
    Katsu sauce in a mixing bowl.
  • Fill 1 mixing bowl with flour, 1 mixing bowl with beaten eggs, 1 mixing bowl with panko.
    Ingredients for a panko crust in mixing bowls.
  • In this order, dip and coat each pork chop: flour > eggs > panko. Once coated, place on holding a plate.
    Tonkatsu served over a bed of cabbage.
  • Add enough oil to cover about 1/2 inch from the bottom of the pan and heat up to 375F.
    Deep frying oil.
  • Once the oil is ready, place heat to medium and carefully place 2-4 pork pieces at a time. Cook time will depend on the thickness, but for the thin ones, it takes about 1 - 1.5 minutes where as the thicker ones will be around 2.5 - 3 minutes. Flip and repeat until internal temp reaches 145F.
    Tonkatsu being fried in a skillet.
  • Transfer to a drying rack. If you do not have a drying rack, use a plate with a paper towel to soak up oil.
    Tonkatsu on a drying rack.
  • Once dried, slice the pork cutlet into 1/2 inch slices and plate onto of bed of cabbage. Enjoy with drizzled katsu sauce and optional squeeze of lemon!
    Tonkatsu served over a bed of cabbage.


Calories: 860kcal | Carbohydrates: 20g | Protein: 47g | Fat: 68g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 286mg | Sodium: 612mg | Potassium: 744mg | Fiber: 14g | Sugar: 6g | Vitamin A: 327IU | Vitamin C: 33mg | Calcium: 207mg | Iron: 5mg
*Values Based Per Serving
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  1. Great ketofied recipe. It even works with bone in pork chops. I think it is even better than the normal breadcrumb recipe. Thanks!

    • LowCarbingAsian

      Hey Judy! You are very welcome and we think this version is better than the classic one as well! Check back soon as we do have a great chicken katsu version in the works as well!

  2. I have always loved katsu pork and ate it prior to starting keto. I am so happy to find this recipe and will make it as soon as I purchase boneless pork chops. Once I make it, I will post it on Instagram and tag you. I know it’s going to be delicious!

  3. I made it tonight and it was delicious! I lightly steamed my cabbage because I wasn’t in the mood for raw cabbage tonight – but it was delicious. I was so ready for it, I forgot to put the sauce over my plate – but after I ate a few pieces, I did add the sauce. A delicious recipe that I will make again – with chicken too. I posted it on IG and tagged you!

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