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Pork loin chops flattened until thin and tender, coated in panko crumbs and fried to crispy, golden brown perfection. So delicious, this pork katsu is a comfort dish great for lunch or dinner any day of the week!
If you’re looking for more tasty recipes inspired by Japanese cuisine, I’ve got you covered! Try this yakitori chicken, teriyaki chicken, or some stir-fried udon noodles!
Pork Katsu (Japanese Pork Cutlet)
Pork katsu, also called tonkatsu or katsuretsu in Japan or donkatsu in Korea, is one of my favorite Asian comfort food dishes. So golden and crispy, but nice and tender on the inside. It’s a variation of the German pork schnitzel, with a coating that’s a little bit thicker and more crispy. What also makes pork katsu so good is the katsu sauce it’s served with. It’s like a sweet and savory Asian barbecue sauce and complements the golden, crunchy goodness of the katsu so well.
This pork katsu recipe is definitely picky eater-approved. My kids couldn’t get enough! Good thing it’s easy to batter and fry, and only requires a few simple ingredients. You can even make some fresh katsu sauce with just a few pantry staples. Cook up some fresh white rice and add a fried egg to create a pork katsu bowl, (also known as katsudon) and enjoy!
Ingredient List
Serve some shredded cabbage alongside your pork katsu and cook up white rice to complete the meal. And remember, the katsu sauce is what ties everything together, so pour it on thick! Note: all measurements are in the recipe card at the end of the post.
- Boneless, Skinless Pork Loin Chops: These are the canvas for the pork katsu. Trim off any extra fat, then pound them thin for even cooking and maximum crunch.
- Salt & Pepper: Simple seasonings to add flavor to the flour mixture.
- All-Purpose Flour: Helps the egg stick and forms the base for our crispy panko breading.
- Eggs: These bind the flour and crumbs, creating a smooth, even coating.
- Panko Breadcrumbs: Coarse and airy, they fry up light and golden. It’s what makes pork katsu so good.
- Katsu Sauce: A must-make! Tonkatsu sauce is a mix of ketchup, Worcestershire, sugar, and umami-packed oyster sauce. It ties everything together with a burst of flavor.
- Oil for Frying: Choose a neutral oil, like canola or vegetable, and keep it sizzling hot for that perfect crispy crust.
Let’s Make Pork Katsu!
Get that oil nice and hot, because it’s time to make some crispy pork cutlets that the whole family will love. Mine can’t get enough of this amazing Japanese dish!
- Breading Station: Whisk together the flour, salt and pepper and place it into one flat dish. Remove 1 tablespoon of the flour and whisk it into the eggs, pour the egg mixture into another flat dish. In a third flat dish, place the panko breadcrumbs.
- Tenderize: Cut slits into the edges of each pork loin, to keep them from curling up as they cook. Use a meat tenderizer and flatten them until they are about 1 inch thick.
- Coat: Dredge each pork loin in the flour, next coat them in the eggs, allowing any excess eggs to drip off before coating in the panko. Coat the pork thoroughly in bread crumbs and then set aside.
- Heat Oil: Heat about an inch of oil in a large skillet over medium high heat, the oil should sizzle when a toothpick is inserted into it.
- Fry: Place the breaded pork into the hot oil and fry the pork for about 5-6 minutes on each side. The pork should be a golden brown and be cooked through.
- Cool: Remove the fried pork from the oil and place it on a paper towel lined plate or cooling rack to let any excess oil run off.
- Sauce Mixture: Make the katsu sauce by whisking together the ketchup, Worcestershire sauce, sugar, oyster sauce, garlic powder, and onion powder in a small bowl.
- Serve: Pour the katsu sauce over the tonkatsu and serve on a bed of cabbage or rice and enjoy!
Storing Leftover Pork Katsu
Pork katsu is best served freshly fried and crispy, but if you have leftovers, here’s how to keep them tasting delicious.
- In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: To keep things crispy, I recommend reheating your pork katsu in either the air fryer or oven. 5 minutes in the air fryer at 350 degrees Fahrenheit, or 10 minutes in the oven at 375. If using an air fryer, I recommend only reheating one or two cutlets at a time so there’s plenty of air flow.
Storing Katsu Sauce
Katsu sauce will stay good in a sealed jar or container for one week in the fridge. The ingredients may settle as it sits, so give it a quick stir before you use it.
More Tasty Recipes Inspired by Japanese Cuisine
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Whisk together the flour, salt and pepper and place it into one flat dish. Remove 1 tablespoon of the flour and whisk it into the eggs, pour the egg mixture into another flat dish. In a third flat dish, place the panko breadcrumbs.
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Cut slits into the edges of each pork loin, to keep them from curling up as they cook. Use a meat tenderizer and flatten them until they are about 1 inch thick.
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Dredge each pork loin in the flour, next coat them in the eggs, allowing any excess eggs to drip off before coating in the panko. Coat the pork thoroughly in bread crumbs and set aside.
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Heat about an inch of oil in a large skillet over medium high heat, the oil should sizzle when a toothpick is inserted into it.
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Place the breaded pork into the hot oil and fry the pork for about 5-6 minutes on each side. The pork should be a golden brown and be cooked through.
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Remove the cooked pork from the oil and place it on a paper towel lined plate to let any excess oil run off.
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Make the katsu sauce by whisking together the ketchup, Worcestershire sauce, sugar, oyster sauce, garlic powder, and onion powder in a small bowl.
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Pour the katsu sauce over the tonkatsu and serve on a bed of cabbage or rice and enjoy!
Serving: 1pork katsuCalories: 520kcalCarbohydrates: 96gProtein: 17gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 164mgSodium: 2651mgPotassium: 514mgFiber: 4gSugar: 24gVitamin A: 417IUVitamin C: 5mgCalcium: 157mgIron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This story originally appeared on TheRecipeCritic
