Japanese Pork Cutlet


  • By
    The Food Studio
  • Time
    20 minutes
Japanese Pork Cutlet

Tonkatsu is a dish in which thick pork fins and loin are dressed with flour, eggs, and bread crumbs, then fried in oil. Crispy on the outside and juicy on the inside, the dish is popular among children and adults alike.

Nutrition per Serving
  • Calories
  • Sodium
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Cholesterol


  • slice Pork loin
  • pinch Salt
  • pinch Pepper
  • for the coating All-purpose flour
  • for the coating Beaten egg
  • for the coating Dried breadcrumbs
  • for deep-frying Vegitable oil
  • piece Cabbage leaf
  • to taste Tonkatsu sauce (Japanese Worcester sauce)


Step 1


  • Make several cuts between the fat and lean meat of the pork loin with the tip of a kitchen knife. Cut the muscle. This will keep the meat from curling when deep-fried.
  • Cut the cabbage into fine strips.
  • Prepare a lemon wedge.

Japanese Pork Cutlet

Step 2

Beat the entire surface of pork loin evenly using the back of a kitchen knife. Lightly sprinkle salt and pepper on both sides.

Japanese Pork Cutlet

Step 3

Put all-purpose flour in a tray or bowl. Coat the pork thoroughly and pat to remove excess flour.

Japanese Pork Cutlet

Step 4

Using a separate bowl, beat the egg. Dip the pork in it.

Japanese Pork Cutlet

Step 5

Place the dried breadcrumbs in a separate tray. Dredge the pork in the breadcrumbs. Press lightly to help them stick.

Japanese Pork Cutlet

Step 6

Heat the oil in a frying pan to 338℉(170℃). Deep-fry the pork over medium heat. Once one side is brown, turn the pork over and continue to deep-fry until both sides of the pork become golden brown. Take the pork out of the pan and place on a draining rack.

Japanese Pork Cutlet

Step 7

Cut the pork cutlet into bite-sized pieces while still hot. Arrange the cutlet on a serving plate and garnish it with cabbage and lemon. Pour tonkatsu sauce to taste.

Japanese Pork Cutlet


  • Variations
    Lettuce, especially romaine, also makes a nice garnish.
  • Pork loin is generally used for tonkatsu, but tenderloin also works if you want a healthier substitute. Japanese people usually eat tonkatsu with store-bought tonkatsu sauce, which is essentially thick and sweet Worcester sauce. In recent years, however, more and more people use salt and lemon juice instead to reduce calorie intake.
Food Professionals, Registered Dietitians, Cooks

​Established in 1985, The Food Studio is a place where food professionals come together to devise recipes that honor the timeless role that food plays in our communities. ​Food creates a healthy body and mind and has no borders. ​The Food Studio's belief is that food is an integral role in the communicaitons of people.