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Pork Katsu
5 from 3 votes

Pork Katsu

Tender, juicy Pork Katsu is always welcome at our dinner table! This fried Japanese pork cutlet recipe features delightfully crispy pork that's sliced and served with a sweet and savory sauce.

Prep Time
15 mins
Cook Time
20 mins
Total Time
15 mins
Servings: 4
Calories: 466 kcal
Cuisine: Asian

Ingredients

Pork Katsu
  • 4 pork loin chops about ½ inch thick, boneless
  • salt to taste
  • black pepper to taste
  • ½ cup all-purpose flour
  • 2 egg beaten, large
  • 1 cup panko breadcrumbs Japanese style
  • vegetable oil for frying
Tonkatsu (Katsu) sauce
  • ½ cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon white sugar
  • 1 teaspoon garlic powder
For Serving
  • cabbage shredded
  • lemon wedges

Instructions

    Cup of Yum
  1. For the pork katsu: Season both sides of the pork chops with salt and pepper. 
  2. Set up a breading station with three shallow dishes. Place the flour in one dish, beaten eggs in another, and panko breadcrumbs in the third dish. 
  3. Coat each pork chop in flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, press the pork chop firmly into the panko breadcrumbs, making sure it's coated evenly on both sides. Repeat this process for all the pork chops.
  4. Heat vegetable oil in a deep pan or skillet over medium heat. You'll need enough oil to submerge the pork cutlets partially. Test the oil's temperature by dropping a small piece of breadcrumb into it; it should sizzle and float to the top immediately without burning. 
  5. Carefully place the breaded pork chops into the hot oil, one or two at a time, and fry for about 4-5 minutes on each side, until golden brown and crispy. Make sure the oil doesn't get too hot or the breadcrumbs will burn before the meat is fully cooked. 
  6. Once the pork katsu is cooked, transfer it to a plate lined with paper towels to drain excess oil. Repeat the frying process with the remaining pork.
  7. For the tonkatsu sauce: While the pork katsu is frying, prepare the Tonkatsu (Katsu) sauce. In a small bowl, combine ketchup, Worcestershire sauce, soy sauce, mirin, white sugar, and garlic powder. Mix until the sugar has dissolved and the sauce is well combined.
  8. To serve: Slice the pork katsu into thick strips. Serve it alongside shredded cabbage. Drizzle the Tonkatsu sauce over the cutlets or serve it on the side as a dipping sauce. Offer fresh lemon wedges to squeeze over the top.

Nutrition Information

Serving 1 Calories 466kcal (23%) Carbohydrates 50g (17%) Protein 32g (64%) Fat 15g (23%) Saturated Fat 4g (20%) Polyunsaturated Fat 9g (53%) Cholesterol 161mg (54%) Sodium 924mg (39%) Fiber 3g (12%) Sugar 15g (30%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 466

% Daily Value*

Serving 1
Calories 466kcal 23%
Carbohydrates 50g 17%
Protein 32g 64%
Fat 15g 23%
Saturated Fat 4g 20%
Polyunsaturated Fat 9g 53%
Cholesterol 161mg 54%
Sodium 924mg 39%
Fiber 3g 12%
Sugar 15g 30%

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