By Robin Gagnon | Updated on
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Pork Katsu was one of the dishes I always recommended to those who had been dragged to a Japanese restaurant but were fearful of trying this new-to-them cuisine. Also known as Tonkatsu this is a simple Japanese pork cutlet with breading served with tokatsu sauce (aka katsu sauce). Katsu sauce was the original predecessor to ketchup.
The breaded pork cutlet and sauce are quite easy to prepare. They are very manageable for the home cook.
Pork Katsu
Pork Katsu (Tonkatsu) is one of those recipes that is perfect for those timid of Japanese cuisine. When I worked at a sushi bar many years ago, it was one of the favorite items for guests who would not touch sushi. They wanted to have a good time with their sushi lovin' friends or family without joining them in eating it. Teriyaki was my other Japanese dish suggestion for them.
What is Pork Katsu / Tonkatsu?
The pork dish is very simple, fried pork cutlets which have been pounded thin and coated in Panko bread crumbs then served with tonkatsu sauce. Tonkatsu sauce (katsu sauce) isa zesty ketchup,American ketchup was actually based off of similar Asian sauces. The cutlets are usually pre-cut as shown when serving.
How to Make Pork Katsu
What you Need for the breaded Pork
- 1poundof trimmed pork loin
- 2eggs
- ¼cupmilk or buttermilk
- salt & pepper
- ½cupflour
- 2cupsPanko crumbs
- oil for pan frying
Katsu Sauce Ingredients
- ⅔cupketchup
- ¼cupWorcestershire sauce
- 3tbslow sodium soy sauce
- 1teaspoonmustardregular bottled mustard
- 3tbshoney
- ¼teaspoonground ginger
Preparation
I used slices of pork loin, which I pounded out between sheets of parchment paper, with the bottom of a heavy skillet. If you have a meat pounder feel free, but I've never personally seen the need for one cluttering up my drawer, when whacking meats with a pan is not only effective, but rather satisfying. They are then dredged just as you would any standard cutlet and coated in Panko crumb.
The pork is then cooked in a skillet with a shallow pool of oil until golden brown on both sides.
The Katsu sauce is also easily made from common pantry ingredients, and suited for wide appeal. Serve with some steamed rice, veggies and some green tea or saki, for a fun Japanese night in, that won't take anyone out of their comfort zone.
While the katsu sauce goes great with these breaded pork cutlets, if you prefer something creamier try my Japanese hibachi Yum Yum sauce with them. Perhaps make some Japanese Radish Pickles or Asian Cucumber Salad with onions as refreshing side dishes along with some simple homemade fried rice.
Pork Katsu Recipe
Simple pork katsu (Tonkatsu) recipe with homemade katsu sauce. Even finicky kids will love this crispy breaded Japanese pork cutlet.
4.91 from 10 votes
Print Pin Rate
Course: Entree
Cuisine: Japanese
Keyword: katsu sauce, pork katsu, tonkatsu
Prep Time: 16 minutes minutes
Cook Time: 24 minutes minutes
Total Time: 40 minutes minutes
Servings: 4
Calories:
Author: Robin Gagnon
Ingredients
Pork Katsu Cutlets
- 1 pound of trimmed pork loin
- 2 eggs
- ¼ cup milk or buttermilk
- salt & pepper
- ½ cup flour
- 2 cups Panko crumbs
- oil for pan frying
Katsu (Tonkatsu Sauce)
- ⅔ cup ketchup
- ¼ cup Worcestershire sauce
- 3 tbs low sodium soy sauce
- 1 teaspoon mustard regular bottled mustard
- 3 tbs honey
- ¼ teaspoon ground ginger
Instructions
Cut loin into 4 medallions, then lay between sheets of parchment paper or plastic wrap and pound thin. (The cutlets will be about 2 ½ times the original diameter once pounded out) Season the pork with salt and pepper if you like.
Beat the eggs in medium size bowl with milk and a pinch of salt and couple grinds of fresh pepper.
Set up a bowl of flour on one side of wash and large shallow one for Panko crumbs on the other side.
Dredge the pork cutlets in the flour and gently shake off excess, then do same with egg wash, finally lay out cutlet in panko and cover with crumbs, very gently press down to ensure adherence. Set aside to fry.
Pour oil in large skillet about a half inch deep and bring heat to med-high. Once hot place in first cutlet (you will probably only be able to cook one of these cutlets at a time, two at most).
Once edges start to show color (about 4 minutes), turn the cutlet and fry an additional 2-3 minutes. Remove to paper towel lined plate or cooling rack. Repeat with remaining cutlets.
While cooking, or prior to starting, whisk together the Katsu sauce ingredients & reserve in refrigerator.
Cut the pork katsu cutlets into slices about a ½ inch thick to serve. Sauce can be drizzled on or used as dip.
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Reader Interactions
Comments
Marcie W. says
I have only had Tonkatsu at my favorite Hawaiian spot, so I had no idea it was actually a Japanese dish. This homemade version sounds great!
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Kelly @ A Girl Worth Saving says
Mama, that looks GOOD!!!
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Angela says
The kids totally ate this up. The pork katsu was delicious!
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Lolo says
That looks so fantastic! I think my son would even love it!
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Crystal @ Simply Being Mommy.com says
I love using panko! And that pork cutlet looks delicious. I'm not usually one to choose pork from a menu, but I'd totally eat that.
Reply
Toni says
I bet my kids would love something like this.
Reply
Nicci says
The Japanese style pork was delicious. I used boneless pork chops that were on sale and pounded them out with a meat mallet. It worked out great.
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