Tonkatsu can be cooked by chicken, beef or pork, but I like it more with pork.  It is a fried Japanese pork cutlet that's usually served with a sweet and savory spiced sauce. My version features a tender thick-cut rib-chop or simple breasts that's been dredged in panko breadcrumbs and fried until shatteringly crisp on the outside, and juicy on the inside. Another mouth watering appetizer for your perfect evening or you can also have it with rice!


  • 4 slices pork loin or tenderloin, each about 1/2-inch thick and 5 ounces or breasts

  • Salt and freshly ground black pepper

  • Salt and freshly ground black pepper 

  • Flour for dredging

  • 2 eggs, lightly beaten

  • 2 cups panko (bread crumbs)

  • Vegetable oil for pan frying

  • Shredded Napa cabbage, for serving

  • Lemon wedges, for garnish

  • Tonkatsu sauce, for dipping


  • Slash the fat rimming one side of the loin cutlet to keep the meat from curling when deep fried. Pound to flatten to about 1/4 inch. Salt and pepper both sides of each cutlet. Dredge each in flour, then dip into beaten eggs and press into bread crumbs to coat both sides. 

  • Heat a large skillet with about 1/2 inch of oil until hot. Lay 1 or 2 cutlets in the hot oil. Deep-fry until golden brown, about 5 to 7 minutes, turning them once or twice. Drain the cutlets on paper towels and cut the pork into bite-size strips that can be eaten with chopsticks. 

  • Arrange the pork on a platter lined with the shredded cabbage, and garnish with lemon wedges. Serve the sauce on the side for dipping, or pour it over the pork and cabbage.