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Tonkatsu, Japanese Pork Cutlet

Easy Cook Tonkatsu(Japanese Pork Cutlet)

Easily cook and enjoy crispy Japanese Pork Cutlet
Total Time 30 mins
Course Main Course
Cuisine Japanese
Servings 2
Calories 480 kcal


  • 2 slices Pork loin Roughly 150 g/slice
  • a pinch of Salt & Pepper

For Frying

  • 1 Egg
  • a proper amount of Cake flour
  • a proper amount of Breadcrumbs
  • a proper amount of Vegetable oil



  • Make cuts in the sinews of the pork, and pat with a meat mallet to shape and tenderize the meat. Season with salt and pepper.
  • Coat the pork with flour. Shake off any excess cake flour and coat evenly with the egg.
  • Coat with bread crumbs. Remove the excess bread crumbs.
  • Do the same process from 2 and 3 again (Coat the pork with flour over the bread crumbs.... ). Leave to marinate for about 5 minutes.

1st Frying

  • Pour them into about 170 ℃ oil. (You can easily check the temperature with using chop sticks. If you see the bubbles from the tip of chopstick when you soak it into oil, that should be about 170℃ around.)
  • Remove when they are getting lightly browned. After taking it out, put them upright and drain the oil.

2nd Frying

  • Deeply fry them. Raise the temperature of the oil to higher (180℃) and cook the meat.
  • Remove when golden brown (may be just 10 seconds are enough for 2nd frying.)
Keyword Pork