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Pork Katsu 8

Japanese Pork Katsu (Tonkatsu)

Author Marsha Maxwell


  • Simply Gourmet Measuring Cups and Measuring Spoons Set
  • Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set - Easy To Clean, Nesting Bowls for Space Saving Storage, Great for Cooking, Baking, Prepping
  • "Lavatools PT12 Javelin Digital Instant Read Meat Thermometer for Kitchen, Food Cooking, Grill, BBQ, Smoker, Candy, Home Brewing, Coffee, and Oil Deep Frying "
  • Mrs. Anderson’s Baking Mini Whisk, 18/8 Stainless Steel, 6-Inches


  • For the pork:
  • 6 thin-sliced pork loin or sirloin chops
  • 1 cup all-purpose flour
  • Salt and black pepper for seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 large eggs
  • 2 tablespoons water
  • 1 1/2 cups Panko bread crumbs
  • Canola oil or other light oil for frying

For the sauce:

  • ½ cup ketchup
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 2 tablespoons brown sugar
  • 1/8 teaspoon allspice optional


  • Trim excess fat from the pork chops. Cover the chops with plastic wrap, and pound with a meat mallet, working from the center outwards, until they are 1/4 to 1/3 inch thick.
  • Season the chops lightly with salt and pepper, and set aside.
    In a shallow dish or pie plate, mix the flour, 1 teaspoon salt and 1/2 teaspoon black pepper. In another dish, beat the 2 eggs with 2 tablespoons water. In a third dish, place the panko bread crumbs.
  • Dip each piece of pork first in flour, then in egg, then in breadcrumbs, pressing to make sure the pork is well coated.
    *Deep fryer cooking instructions:* Preheat the oil in the deep fryer to 375 degrees.
  • Cook 2 chops at a time in the hot oil for about 4 minutes until medium golden brown and cooked through.
  • *Stovetop cooking instructions:*
  • Heat about 1/3 inch of canola oil in a large skillet over medium high heat to about 375 degrees. If you don't have a frying thermometer, you can test the temperature of the oil by putting in a one-inch cube of bread. If it browns in about 50 seconds, the oil is the right temperature.
  • Fry the pork 2-3 pieces at a time, being careful not to overcrowd the pan. Cook for 2-3 minutes on each side, until medium golden brown and cooked through.
  • Prepare the Japanese barbecue sauce (tonkatsu sauce) by whisking together all ingredients thoroughly.
  • Serve katsu pork with Japanese barbecue sauce and steamed rice. Shredded cabbage is also a traditional accompaniment to this dish.