Tonkatsu – fried panko pork

Tonkatsu is usually served with tonkatsu sauce drizzled over it and a shredded-cabbage and tomato side salad.
Course: Main Course
Cuisine: Japanese
Keyword: fried panko pork, pork, tonkatsu
Servings: 2
Author: Fiona Uyema


  • 2 Pork chops/cutlets
  • Salt and pepper to season
  • Plain flour for coating
  • 1 Egg beaten
  • Panko for coating
  • Vegetable oil for deep-frying
  • White cabbage to serve
  • Tomato wedges to serve
  • For the homemade Tonkatsu sauce
  • 3 tsp Tomato ketchup
  • 4 tbsp Water
  • 3 tbsp Worcestershire sauce
  • 1 tbsp Sake or red wine
  • 1 tbsp Fused Soy Sauce shop
  • 1 tsp Sugar


To make the homemade tonkatsu sauce

  • Put all the ingredients in a saucepan and simmer for about 10 minutes until the sauce thickens to the same consistency as tomato ketchup, then set aside.

For the Tonkatsu pork

  • Using a sharp knife, make small cuts about one inch apart all around the fatty edge of the pork chops to keep the chop flat when deep-frying (cut the fat off the pork chops if you prefer).
  • Season the pork chops with salt and pepper and coat in flour, shaking off any excess.
  • Dip in the beaten egg and finally coat in panko, using your hands to lightly press the panko onto the pork chops.

To cook

  • Heat the oil in a heavy-based saucepan to 170ºC.
  • Place a bit of panko into the oil to check if it is hot enough. If the panko rises to the top and starts to sizzle, then the oil is at the right temperature.
  • Gently place the breaded pork chop into the oil. Fry for a few minutes until the panko turns a nice golden-brown colour, then turn and fry for a few more minutes.
  • Remove the pork chop from the oil and place on kitchen paper.
  • Cut into thick slices while still hot.

To serve

  • Serve on a bed of finely cut white cabbage and tomato wedges. Drizzle the tonkatsu sauce over the breaded pork chops.


Here's an idea: Why not make it a sandwich? 
This fried pork panko works so well in a sandwich. For the ultimate Tonkatsu Pork Sandwich recipe, click here!
Tried this recipe?Let us know how it was!
Share Fiona's recipes with your friendsShare on Facebook
Tweet about this on Twitter
Share on LinkedIn
Pin on Pinterest