- 2 Pork chops/cutlets
- Salt and pepper to season
- Plain flour for coating
- 1 Egg beaten
- panko breadcrumbs for coating
- olive oil for baking
- white cabbage to serve
- tomato wedges to serve
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.
- Brush the pork cutlets lightly with olive oil and place on a baking sheet lined with baking parchment.
- Cook for about 25 minutes until the panko turns a nice golden-brown colour, then turn and cook for a few 10 minutes - until the pork is fully cooked through but not overcooked.
- Remove the pork chop from the oven and place on kitchen paper.
- Cut into thick slices while still hot.
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!