Pork Katsu: Easy Japanese Recipe

Pork Katsu was one of the dishes I always recommended to those who had been dragged to a Japanese restaurant but were fearful of trying this new-to-them cuisine. Also known as Tonkatsu, Pork Katsu is a Japanese dish consisting of breaded and fried pork cutlets. This authentic Japanese pork katsu features a thick, crunchy panko coating and is typically served with a savory tonkatsu sauce. Pork Katsu is also known as Donkatsu in Korea. Katsu sauce was the original predecessor to ketchup. The breaded pork cutlet and sauce are quite easy to prepare. They are very manageable for the home cook.

Pork Katsu (Tonkatsu) is one of those recipes that is perfect for those timid of Japanese cuisine. When I worked at a sushi bar many years ago, it was one of the favorite items for guests who would not touch sushi. They wanted to have a good time with their sushi loving friends or family without joining them in eating it. Teriyaki was my other Japanese dish suggestion for them. Pork Katsu is typically served with tonkatsu sauce, shredded cabbage, and steamed rice.

The term 'Katsu' is derived from the Japanese word 'Katsuretsu', which means 'cutlet'. Pork Katsu is a popular dish in Hawaii due to the influence of Japanese migrants in the late 1800s to early 1900s. It is often compared to the German dish schnitzel, but with a thicker and crispier coating.

What is Pork Katsu / Tonkatsu?

Pork katsu, also known as tonkatsu, is a simple yet delicious Japanese dish made from boneless pork loin chops. These pork loin chops are typically pounded thin to ensure they cook evenly and remain tender. The preparation involves coating the boneless pork in flour, dipping it in egg, and then pressing it into Japanese bread crumbs, specifically panko, to create a crispy panko coating. This process results in tender pork coated in a thick, golden, and crunchy panko breadcrumb layer that gives the dish its distinct texture. The fried pork cutlets are then served with tonkatsu sauce. Tonkatsu sauce (katsu sauce) is a zesty ketchup; American ketchup was actually based off of similar Asian sauces. The cutlets are usually pre-cut as shown when serving.

Katsu Sauce

Tonkatsu sauce is a sweet and tangy sauce similar to Japanese barbecue sauce, known for its umami flavor. It can be made by combining ketchup, Worcestershire sauce, soy sauce, mustard, honey, ground ginger, garlic powder, onion powder, and oyster sauce. You can add sugar to taste, starting with a small amount, to adjust the sweetness. Tonkatsu sauce can be served drizzled over the pork cutlets or on the side for dipping.

How to Make Pork Katsu

What you Need for the breaded Pork

• 1 pound of trimmed pork loin (use a sharp knife to slice into 4 even cutlets)
• 2 eggs
• ¼ cup milk or buttermilk
• salt & pepper
• ½ cup flour
• 2 cups Panko crumbs
• oil for pan frying

Katsu Sauce Ingredients

• ⅔ cup ketchup
• ¼ cup Worcestershire sauce
• 3 tbs low sodium soy sauce
• 1 tsp mustard regular bottled mustard
• 3 tbs honey
• ¼ tsp ground ginger
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon oyster sauce

Preparation

I used slices of pork loin, which I pounded out between sheets of parchment paper, with the bottom of a heavy skillet.  If you have a meat pounder feel free, but I've never personally seen the need for one cluttering up my drawer, when whacking meats with a pan is not only effective, but rather satisfying.  They are then dredged just as you would any standard cutlet and coated in Panko crumb.

After coating the pork cutlets in flour, egg, and Panko crumbs, place them on a baking sheet to keep them organized and ready for frying.

Heat oil in a cast iron skillet to around 340°F, monitoring the oil temperature to ensure even cooking and a crispy crust. Fry the pork katsu cutlets until golden brown on both sides.

The Katsu sauce is also easily made from common pantry ingredients, and suited for wide appeal.

The Importance of Breading

When it comes to making an authentic pork katsu recipe, the breading process is truly what sets this Japanese dish apart. The secret to that irresistible crunch and juicy, tender pork inside lies in how you coat your pork cutlets. Achieving the perfect crispy coating starts with the right ingredients and a few simple techniques.

Panko breadcrumbs are the star here. Unlike regular bread crumbs, Japanese panko is lighter and flakier, creating a golden brown crust that stays crisp even after frying. This not only gives your fried pork cutlets their signature texture but also helps lock in the natural juices of the pork loin or pork chops, ensuring every bite is flavorful and moist.

To get that restaurant-quality finish, start by pounding the pork to an even thickness, about ¼ inch is ideal. Using a meat mallet or the back of a heavy skillet helps tenderize the meat and ensures it cooks evenly. Next, dredge each piece in flour, then dip it into a beaten egg mixture (egg wash), letting any excess egg drip off before coating with panko breadcrumbs. Gently press the panko onto the pork to make sure it sticks well and forms a uniform layer.

Frying is best done in hot oil—vegetable oil works perfectly—heated to the right temperature for a quick, even cook. This step is key to achieving that beautiful golden brown color and a crispy exterior without absorbing too much oil. Once fried, let your pork katsu rest on a cooling rack or a paper towel lined plate to drain any extra oil.

Whether you’re a seasoned cook or new to Japanese cuisine, mastering the breading process will make your pork katsu a standout dish every time.

Storing

Leftover cutlets can be stored in an airtight container and will be good in the fridge for up to 3-4 days. They are great reheated for a quick lunch option and are quite versatile. For longer storage the Panko breaded pork cutlets can be frozen for up to 3 months.

Serving Pork Katsu

Serve your Japanese pork cutlet with a side of thinly sliced or shredded cabbage, steamed rice, and a generous drizzle of homemade tonkatsu sauce for a classic meal. Serve with some green tea or saki, for a fun Japanese night in, that won't take anyone out of their comfort zone.

While the katsu sauce goes great with these breaded pork cutlets, if you prefer something creamier try my Japanese hibachi Yum Yum sauce with them. Perhaps make some Japanese Radish Pickles or Asian Cucumber Salad with onions as refreshing side dishes along with some simple homemade fried rice.

Pork Katsu Recipe

Simple pork katsu (Tonkatsu) recipe with homemade katsu sauce. Even finicky kids will love this crispy breaded Japanese pork cutlet.

4.91 from 10 votes

Print Pin Rate

Course: Entree

Cuisine: Japanese

Keyword: katsu sauce, pork katsu, tonkatsu

Prep Time: 16 minutes minutes

Cook Time: 24 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories:

Author: Robin Gagnon

Ingredients

Pork Katsu Cutlets

• 1 pound of trimmed pork loin
• 2 eggs
• ¼ cup milk or buttermilk
• salt & pepper
• ½ cup flour
• 2 cups Panko crumbs
• oil for pan frying

Katsu (Tonkatsu Sauce)

• ⅔ cup ketchup
• ¼ cup Worcestershire sauce
• 3 tbs low sodium soy sauce
• 1 teaspoon mustard regular bottled mustard
• 3 tablespoon honey
• 1 tablespoon oyster sauce
• ¼ teaspoon ground ginger
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder

Instructions

• Cut loin into 4 medallions, then lay between sheets of parchment paper or plastic wrap and pound thin. (The cutlets will be about 2 ½ times the original diameter once pounded out) Season the pork with salt and pepper if you like.
• Beat the eggs in medium size bowl with milk and a pinch of salt and couple grinds of fresh pepper.
• Set up a bowl of flour on one side of wash and large shallow one for Panko crumbs on the other side.
• Dredge the pork cutlets in the flour and gently shake off excess, then do same with egg wash, finally lay out cutlet in panko and cover with crumbs, very gently press down to ensure adherence. Set aside to fry.
• Pour oil in large skillet about a half inch deep and bring heat to med-high. Once hot place in first cutlet (you will probably only be able to cook one of these cutlets at a time, two at most).
• Once edges start to show color (about 4 minutes), turn the cutlet and fry an additional 2-3 minutes. Remove to paper towel lined plate or cooling rack. Repeat with remaining cutlets.
• While cooking, or prior to starting, whisk together the Katsu sauce ingredients & reserve in refrigerator.
• Cut the pork katsu cutlets into slices about a ½ inch thick to serve. Sauce can be drizzled on or used as dip.