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Tonkatsu (Pork Cutlet)

Updated: Aug 11, 2021

[ Prep Time: 30 min | Cooking Time: 7 min | Serving: 3 ]

Tonkatsu is Japanese-style deep fried pork chops. It is very easy to make and is often served with steamed rice and shredded cabbages or with curry rice or donburi!


  • 400 g Pork Chop

  • 100 g Breadcrumbs

  • 2 Eggs

  • 70 g Corn Starch



  • ¼ Tsp Chicken Powder

  • ½ Tsp Light Soy Sauce

  • ¼ Tsp White Pepper

  • ¼ Tsp White Sugar

  • ¼ Tsp Salt



1. Rinse the pork chop (400 g) then pat dry with a kitchen towel, make a few cuts on the fat side.

2. Marinate the pork chop with chicken powder (¼ tsp), white pepper (¼ tsp), light soy sauce (½ tsp), white sugar (¼ tsp) and salt (¼ tsp) for 1 hr.

3. Whisk eggs (2 unit).

4. Place some corn starch (70 g), egg wash and breadcrumbs (100 g) on three plates respectively.

5. Coat the pork chop with corn starch, egg wash and breadcrumbs sequentially and then coat it with egg wash and breadcrumbs again.

6. Heat up oil (700 mL) to 100 °C over medium heat.

7. Deep fry the pork chops for 6 min (3 min per side).

8. Drain the excess oil by placing the tonkatsu on kitchen towels, let it cool down and serve.



  • Making a few cuts on the fat side of the pork chop can prevent it from curling up during deep frying.

  • Adjust the amount of oil used depending on the size of the pot.

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