Tonkatsu
Crispy panko-breaded pork cutlet
Ingredients
- 2 Pork loin
- 60 g All-purpose flour
- 2 Egg
- 120 g Panko
- ¼ head Cabbage
- 800 ml Neutral oil
- 4 tbsp Okonomiyaki sauce
- 1 tsp Salt
- ½ tsp Black pepper
- ½ Lime (optional)
Method
- Pat the pork dry. Score the silver-skin edge at intervals so it doesn't curl. Pound to an even thickness.
- Season both sides with salt and pepper, then let the cutlets rest.
- While the pork rests, set a skillet with a shallow depth of oil over medium heat and bring it up to 170C (340F). Check with a thermometer near the end.
- While the pork rests and the oil heats, shred the cabbage as thin as possible with a mandoline or sharp chef's knife.
- Drop the shredded cabbage into a bowl of iced water to crisp, then drain.
- Set three shallow plates with flour, beaten eggs, and panko. Dredge each cutlet in flour, then egg, then panko, pressing to coat fully.
- Slide the cutlets into the hot oil. Fry until the underside is deep golden, then flip and cook until the second side matches.
- Lift onto a rack (not paper towel — it sogs). Rest so the juices settle.
- Slice each cutlet on the bias into strips. Mound the cabbage alongside. Drizzle the cutlets with sauce and squeeze lime over the cabbage.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Tonkatsu
Tonkatsu is the Japanese panko-breaded, deep-fried pork cutlet that became a national favorite after taking cues from European breaded cutlets. A thick slice of pork loin is breaded in flour, egg and coarse panko, then fried until the crust turns a deep, craggy gold. Crucial prep — patting the pork dry, scoring the silverskin so it doesn't curl, and pounding to an even thickness — is what keeps the finished cutlet flat and evenly cooked, while frying at a moderate 170°C sets the crust crisp without overcooking the meat.
The appeal is textural above all: an audibly crunchy panko shell giving way to juicy, tender pork, cut through by a mound of ice-crisped shredded cabbage and a sweet-tangy okonomiyaki-style sauce. That raw cabbage isn't garnish — its cold, watery crunch is the traditional foil to the fried richness, and a squeeze of lime brightens everything. Tonkatsu is served as a main over rice, sliced into strips so it's easy to pick up with chopsticks, and forms the base of spin-offs like katsudon and katsu curry. Getting the oil temperature right and shredding the cabbage as thin as possible are what separate a good homemade version from a soggy one.
Tonkatsu: frequently asked questions
How many calories are in Tonkatsu?
A serving has about 1076 calories — 72g protein, 85.3g carbs, 50.2g fat, 5.7g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is it high in protein?
Each serving has about 72g of protein, roughly 27% of its calories.
Is Tonkatsu gluten-free?
As written, no — it contains All-purpose flour, Panko, Okonomiyaki sauce. You'd need a certified gluten-free swap for those ingredients to make it gluten-free.
How long does Tonkatsu take to make?
About 30 minutes start to finish, but only around 19 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Tonkatsu?
The core ingredients are essential, but you can leave out lime — it's optional and mainly there for extra flavor or finish.
How many servings does Tonkatsu make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.