Tonkatsu – Easy Japanese Fried Pork Cutlet Recipe

Tonkatsu, or Japanese breaded, fried pork cutlets are delicious and easy to make. Get the cutlets ready and then some steamed rice started. Fry these up while the rice is cooking to have a delicious dish on the table in about a half hour.

For extra crispy tonkatsu, after you drain them and let them cool a bit, fry them a second time!


Tonkatsu – Japanese Fried Pork Cutlet

Course Main Course
Cuisine Japanese


  • Pork cutlets thin, trimmed of fat or with fat notched
  • egg beaten with 1 Tbsp water added
  • flour
  • panko (Japanese bread crumbs)
  • salt and pepper to taste


  • Either trim fat from pork cutlets or if they are already thin pork cutlets with just a small bit of fat, just notch the fat with a knife so that it won't curl up in the pan
  • Salt and pepper the pork cutlets
  • Lightly bread pork cutlets in flour
  • Dredge floured pork cutlets in egg/water mixture
  • Bread egg-dipped pork cutlets in panko bread crumbs
  • Fry on both sides until brown
  • Serve with steamed rice and, if desired, Katsu sauce

Here is the Japanese cookbook I mentioned in the video:

Here’s an easy recipe for quick, 4-ingredient Katsu sauce to serve with (Pork) Tonkatsu or (Chicken) Katsu:

Here is another delicious recipe from the cookbook above, Karaage, Japanese style chicken nuggets:

My chicken fried rice recipe:

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