Tonkatsu

Tonkatsu

6
AMYSMEANS 1

"These breaded and fried pork cutlets make a traditional Japanese dish which is very simple and easy to make. Serve with sticky rice and tonkatsu sauce and enjoy! Also great if substituted with chicken breasts."

Ingredients

40 m {{adjustedServings}} servings 290 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 290 kcal
  • 14%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 20.1g
  • 6%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 136 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a 1/4-inch thickness (about .75 cm). Season with salt and pepper to taste.
  2. Pour oil into a skillet about 1/2 inch (1.25 cm) deep. Heat the oil over medium-high heat to 375 degrees F (190 degrees C).
  3. Place the flour, egg, and panko crumbs in separate bowls. Coat each cutlet in flour, then egg, and finally in bread crumbs. Tap off any loose crumbs.
  4. Fry the cutlets until golden brown and cooked through, about 4 minutes per side. Drain on paper towels.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews

6
  1. 10 Ratings

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This was really good. The pork turned out very crispy and light. Service it with Awesome Rice Pilaf and Lucy's Quick Tonkatsu Sauce both from AllRecipes. Great meal. Thanks for posting

We love these pork chops, I use a whole pork loin when it is on sale, lightly freeze and slice very thin(no pounding necessary)...the first time I made them as is and they were good, but missing...

This is ok but marinating the pork after being pounded thin, with Rice wine, and pinch of sugar and dash of sesame oil makes it more than a modified Austrian schnitzel which this basically is..