Pork Katsu
Crispy fried pork cutlets, a staple of Japanese comfort food. Thin slices of pork tenderloin are breaded and deep-fried to a golden brown perfection. Serve with a tangy tonkatsu sauce and shredded cabbage for a complete meal.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 691 kcal
Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 600 gpork loin, cut into 1.5 cm thick slices
- 0.5 cupall-purpose flour
- 2 pcsegg, beaten
- 2 cuppanko breadcrumbs
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 4 cupvegetable oil, for frying
for serving
- 0.5 cuptonkatsu sauce
- 0.5 pcscabbage, shredded
Equipment
shallow dishes · rolling pin · large pot · wire rack · baking sheet · knife · thermometer · meat mallet · deep fryer
The method
Step by step
- 1
Place each slice of pork loin between two pieces of plastic wrap and pound them to about 0.5 cm thickness using a meat mallet or rolling pin.
About 5 min
Cook’s note: Pounding the pork ensures even cooking and tenderness.
- 2
Season both sides of the pounded pork cutlets with salt and black pepper.
About 1 min
- 3
Set up a breading station with three shallow dishes: one with all-purpose flour, one with beaten egg, and one with panko breadcrumbs.
About 2 min
Cook’s note: Ensure your breading station is organized for easy dipping.
- 4
Dredge each pork cutlet in the flour, shaking off any excess. Then dip it into the beaten egg, allowing any extra to drip off. Finally, coat it thoroughly with panko breadcrumbs, pressing gently to adhere.
About 8 min
Cook’s note: Make sure the panko fully coats the pork for maximum crispiness.
- 5
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 170°C (340°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for best results.
- 6
Carefully place one or two breaded pork cutlets into the hot oil, ensuring not to overcrowd the pot.
- 7
Fry for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature should reach 63°C (145°F).
About 6 min
Cook’s note: Adjust heat as needed to maintain a consistent oil temperature.
- 8
Remove the fried katsu from the oil and place them on a wire rack set over a baking sheet to drain excess oil.
About 1 min
Cook’s note: A wire rack helps keep the katsu crispy.
- 9
Repeat with the remaining pork cutlets.
- 10
Let the katsu rest for 5 minutes before slicing.
About 5 min
Cook’s note: Resting allows the juices to redistribute, keeping the pork tender.
- 11
Slice each katsu into strips and serve immediately with shredded cabbage and tonkatsu sauce.
About 2 min
Per serving
Nutrition
- Calories
- 691.4kcal
- Protein
- 39.6g
- Carbs
- 32.6g
- Fat
- 45.1g
- Fibre
- 2.9g
- Sugar
- 3.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pork katsu in an airtight container in the refrigerator.
Reheat in an oven or air fryer until crispy and warmed through.
More recipes
All recipessnack
Ethiopian Kolo (Roasted Barley Snack)
Kolo is a traditional Ethiopian snack made from roasted barley. This simple, satisfying recipe highlights the nutty flavor of barley with minimal ingredients. It's a perfect crunchy bite for any time of day.
25 min 221 kcalbreakfast
Porridge with Almond Butter and Honey
Creamy oatmeal swirled with almond butter and a honey drizzle — a luxurious quick bowl.
6 min 453 kcalsnack
Grapes and Almonds
A handful of fresh grapes with a small portion of almonds — light, sweet, and crunchy.
1 min 171 kcalside dish
Edamame with Sea Salt
This simple and satisfying side dish features perfectly cooked edamame pods lightly seasoned with flaky sea salt. It's a quick and healthy addition to any meal, offering a delightful bite and a pop of green goodness.
7 minappetizer
Glazed Cocktail Sausages
A classic party appetizer featuring mini sausages simmered in a sweet and savory glaze of red wine and grape jelly. These are incredibly simple to prepare and can be made ahead, making them perfect for entertaining. Serve them warm with toothpicks for easy snacking.
8 hr 20 min 375 kcalbreakfast
Porridge with Blueberries
Warm porridge topped with fresh blueberries — a simple antioxidant-rich breakfast.
7 min 379 kcallunch
Cracker & Hummus Plate
Crackers with hummus and sliced cucumber — a light vegan snack-style lunch.
3 min 386 kcal