Servings
Font
Back
5.0 from 18 votes

Japanese Tonkatsu Deep Fried Pork Cutlet

Crispy and tasty Japanese tonkatsu (豚カツ), deep fried pork cutlets, is hard to stop eating after you try one. This simple tonkatsu recipe shows you step by step how to make crispy pork katsu at home.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 418 kcal
Course: Side Dish , Main Course , Appetizer
Cuisine: Asian , Japanese

Ingredients

  • 4 pieces pork cutlets (Pork chop/loin)
  • 2 Large eggs
  • ½ cup all purpose flour
  • 1.5 cup Japanese style bread crumbs
  • 1 cup vegetable oil
  • ⅛ teaspoon salt Sprinkle on the deep fried pork chop before cutting
Marinate pork:
  • ⅛ teaspoon salt
  • ⅛ teaspoon Five spices

Instructions

    Cup of Yum
  1. Wash or rinse 4 pieces of pork cutlet then dry them with paper towels. Then, put them on a chopping board, cover with a plastic wrap and pound them with a meat mallet.
  2. After that, put the pork chops on a plate. Sprinkle ⅛ teaspoon of salt and ⅛ teaspoon of five spice powder. Let it marinate for at least 15 minutes before cooking.
  3. Pour ½ cup of flour on a plate, cover both sides of the pork cutlets with flour.
  4. Beat 2 large eggs in a bowl.
  5. Dip the pork cutlet into the egg mixture. Make sure both sides of the pork chop are covered with eggs.
  6. Pour 1.5 cups of Japanese style bread crumbs on a plate. Then, make sure both sides of the pork chop are covered with bread crumbs.
  7. Heat up 1 cup of oil in a wok or pan, turn on fire to medium high and wait until oil gets around 350F (180C). If you don’t have a thermometer, use a wooden chopstick and dip into the oil. When you see tiny bubbles start to appear around the tip of the chopstick, it means the oil is hot enough for deep fry.
  8. Gently put the breaded pork chop into the oil and turn the fire to medium low. Deep fry both sides until it turns a little brown.
  9. Take out tonkatsu and put it on a plate. Turn the fire to medium and increase the temperature around 375F. Double deep fry cutlets which means deep fry them again until it turns golden brown.
  10. After that, put the tonkatsu deep fried pork chops on a plate with a paper towel to absorb excess oil. Sprinkle ⅛ teaspoon of salt on the deep fried cutlets and let it wait for a few minutes before cutting them.

Notes

  • To marinate the meat at least 15 minutes before cooking and it turns out fine as well.
  • Personally I like to use Japanese style bread crumbs because it's more fluffy and crispy.
  • We like thin tonkatsu, so I like to use thin cut pork chop or cutlet and pound it with meat mallet.
  • If you want crispy tonkatsu, the trick is to double deep fried which means to deep fried pork chop again.

Nutrition Information

Calories 418kcal (21%) Carbohydrates 28g (9%) Protein 8g (16%) Fat 31g (48%) Saturated Fat 23g (115%) Trans Fat 1g Cholesterol 94mg (31%) Sodium 346mg (14%) Potassium 100mg (3%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 135IU (3%) Vitamin C 1mg (1%) Calcium 58mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 418

% Daily Value*

Calories 418kcal 21%
Carbohydrates 28g 9%
Protein 8g 16%
Fat 31g 48%
Saturated Fat 23g 115%
Trans Fat 1g 50%
Cholesterol 94mg 31%
Sodium 346mg 14%
Potassium 100mg 2%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 135IU 3%
Vitamin C 1mg 1%
Calcium 58mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.