Recipe

Tonkatsu with Homemade Sauce

Crispy Pork Cutlets with Flavorful Homemade Sauce

4.7 out of 5

Indulge in the delightful flavors of Japanese cuisine with this authentic Tonkatsu recipe. This dish features tender and juicy pork cutlets coated in a crispy golden crust, served with a tangy homemade sauce.

Meat Dish› Pork Dish› Tonkatsu

Asian cuisine› East Asian cuisine› Japanese cuisine

Preparation time

20 minutes

Cooking time

10 minutes

Total time

30 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Omnivore, Gluten-free (using gluten-free breadcrumbs and tamari instead of soy sauce), Dairy-free, Nut-free, Low-carb (omit the flour and breadcrumbs, and use a low-carb sauce)

Allergens

Wheat (if using regular breadcrumbs), Soy

Not suitable for

Vegetarian, Vegan, Pescatarian, Kosher, Halal

Ingredients

4 pork loin cutlets (150g each) 4 pork loin cutlets (150g each)
Salt and pepper, to taste Salt and pepper, to taste
½ cup all-purpose flour (60g) ½ cup all-purpose flour (60g)
2 large eggs, beaten 2 large eggs, beaten
1 cup panko breadcrumbs (100g) 1 cup panko breadcrumbs (100g)
Vegetable oil, for frying Vegetable oil, for frying
For the sauce: For the sauce:
¼ cup ketchup (60g) ¼ cup ketchup (60g)
2 tablespoons Worcestershire sauce (30ml) 2 tablespoons Worcestershire sauce (30ml)
1 tablespoon soy sauce (15ml) 1 tablespoon soy sauce (15ml)
1 tablespoon honey (15ml) 1 tablespoon honey (15ml)
1 teaspoon Dijon mustard (5g) 1 teaspoon Dijon mustard (5g)

Nutrition

Calories: 450 kcal / 1884 KJ
Fat: 20g (Saturated Fat: 5g)
Carbohydrates: 35g (Sugar: 8g)
Protein: 30g
Fiber: 2g
Salt: 1.5g

Preparation

1.
Season the pork cutlets with salt and pepper on both sides.
2.
Dredge each cutlet in flour, shaking off any excess.
3.
Dip the cutlets into the beaten eggs, allowing any excess to drip off.
4.
Coat the cutlets in panko breadcrumbs, pressing gently to adhere.
5.
Heat vegetable oil in a deep pan or skillet over medium heat.
6.
Fry the cutlets for about 3-4 minutes on each side until golden brown and cooked through.
7.
Remove the cutlets from the pan and drain on a paper towel.
8.
In a small bowl, whisk together the ketchup, Worcestershire sauce, soy sauce, honey, and Dijon mustard to make the sauce.
9.
Serve the Tonkatsu with the homemade sauce on the side, along with shredded cabbage and steamed rice.

Treat your ingredients with care...

Pork cutlets — To ensure tender and juicy cutlets, use pork loin that is about 1/2 inch thick. Pound the cutlets gently with a meat mallet to tenderize them before seasoning.
Panko breadcrumbs — Panko breadcrumbs provide a light and crispy texture. If unavailable, regular breadcrumbs can be used as a substitute, but the result may be slightly different.

Tips & Tricks

For an extra crispy coating, double coat the pork cutlets by repeating the egg and breadcrumb steps.
Make sure the oil is hot enough before frying the cutlets to achieve a crispy crust.
Serve the Tonkatsu immediately after frying to maintain its crispiness.
Adjust the sweetness and tanginess of the sauce according to your preference by adding more honey or Worcestershire sauce.
If you prefer a healthier version, you can also bake the breaded cutlets in the oven at 200°C (400°F) for about 20 minutes, flipping them halfway through.

Serving advice

Serve the Tonkatsu with a side of shredded cabbage, steamed rice, and a drizzle of the homemade sauce. Garnish with a sprinkle of sesame seeds and chopped green onions for added flavor and visual appeal.

Presentation advice

Arrange the golden-brown Tonkatsu cutlets on a plate, placing the shredded cabbage alongside. Drizzle the homemade sauce over the cutlets or serve it in a small dipping bowl on the side. Add a wedge of lemon for a refreshing touch.