Japanese Pork Cutlet


Preparation info

  • Difficulty


  • Serves:


Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About
Preparation: 30 Minutes
Cooking: 15 Minutes

Tonkatsu is one of the most popular yo-syoku dishes (Western-influenced Japanese cuisine). I recommend preparing the pork using a meat tenderiser, which is a great kitchen tool to have. You can also try katsu sandwiches – spread butter on toast and sandwich the katsu and tonkatsu sauce inside with shredded cabbage. Heavenly!



  • 4 pork loin steaks, about 170 g ( oz) each, skin and bones removed
  • 2 eggs, lightly beaten
  • 400 g (14 oz) soft white cabbage (about ¼ small cabbage), shredded and kept in ice-cold water
  • ½ cup (125 ml) Quick Tonkatsu Sauce


  • sea salt and ground black pepper
  • ¼ cup (35 g) plain (all-purpose) flour
  • 2 cups (120 g) panko breadcrumbs
  • 2 cups (500 ml) sunflower oil, for deep-frying


Bring the pork steaks to room temperature. If you have thick steaks, make five or six incisions where the meat meets the fat on both sides. This will tenderise the pork and prevent it from curling during cooking. Season with salt and black pepper.

Place the flour, beaten eggs and breadcrumbs in three separate shallow bowls. Coat the pork in the flour first and pat to remove any excess flour. Next, dip the pork into the egg. Finally, cover the pork with breadcrumbs. (You can freeze the coated pork at this stage if needed.)

Heat the sunflower oil in a deep saucepan to 180°C (350°F). Cook two pork steaks for about 3 minutes, until golden brown. Use a metal strainer to remove the tonkatsu and place on paper towel to drain. Repeat with the rest of the steaks, then fry each tonkatsu again for another minute and drain on paper towel.

Drain the cabbage completely.

Cut the tonkatsu into thin slices. Serve with the cabbage and drizzle with the tonkatsu sauce.