Name: Pork Loin Tonkatsu
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 pieces Boneless pork loin chops; 0.5 tsp Salt; 0.25 tsp Black pepper; 0.5 cup All-purpose flour; 2 pieces Large eggs; 1.5 cups Panko breadcrumbs; 2 cups Vegetable oil for frying; 0.25 cup Tonkatsu sauce

Asian

Pork Loin Tonkatsu

Indulge in the perfect crunch of authentic Japanese pork cutlets, featuring tenderized loin steaks coated in airy panko breadcrumbs. This recipe delivers a restaurant-quality experience with a juicy interior and a shatteringly crisp exterior.

Prep

20m

Cook

15m

Serves

Calories

510kcal

Qty	Ingredient
4 pieces 600 g	Boneless pork loin chops
0.5 tsp 3 g	Salt
0.25 tsp 1 g	Black pepper
0.5 cup 65 g	All-purpose flour
2 pieces 100 g	Large eggs
1.5 cups 90 g	Panko breadcrumbs
2 cups 475 ml	Vegetable oil for frying
0.25 cup 60 ml	Tonkatsu sauce

2 Method

Step 1. Tenderize the pork loin chops by lightly pounding them with a meat mallet until they are about 1/2 inch thick.

Step 2. Make small vertical cuts in the connective tissue between the meat and the fat cap to prevent the meat from curling during frying.

Step 3. Season both sides of the pork generously with salt and black pepper.

Step 4. Set up a breading station with three shallow bowls: one for flour, one for the beaten eggs, and one for the panko breadcrumbs.

Step 5. Dredge each pork chop in the flour, shaking off any excess. Dip into the egg wash until fully coated, and then press firmly into the panko until completely covered.

Step 6. Heat the oil in a heavy-bottomed skillet to 350°F (175°C). Carefully place the pork into the oil and fry for 3-4 minutes per side until deep golden brown.

Step 7. Transfer the fried pork to a wire rack or a paper towel-lined plate to drain for 2 minutes.

Step 8. Slice the Tonkatsu into 1-inch thick strips and serve immediately with shredded cabbage and Tonkatsu sauce.

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Don't skip tenderizing; it ensures the pork stays soft and cooks evenly.
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To keep the breading from falling off, let the breaded pork rest for 5 minutes before frying.
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Ensure the oil temperature stays around 350°F; if it's too low, the pork will be greasy, and if it's too high, the outside will burn before the inside is cooked.
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Use a wire rack instead of paper towels if possible to maintain maximum crispiness on the bottom of the cutlet.