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Tonkatsu - Asian-Style Pork Chop


40 min

Tonkatsu - Asian-Style Pork Chop

Tonkatsu - Asian-Style Pork Chop Photo 1




40 min


8 persons




4.00 rating-star (163)


Author: Victoria Bailey
This is using Panko, which is Japanese bread crumbs (really light and airy, more so than crackers), and thinly sliced boneless pork chops.


  • eggs: 2 piece
  • milk: 1 tsp
  • minced garlic: 0.5 tsp
  • salt to taste: 0 piece
  • pepper: 0.5 tsp
  • vegetable oil for frying: 1 cup
  • thin cut boneless pork chops: 8 piece
  • panko crumbs: 1.5 cups

Metric Conversion

Stages of cooking

  1. In a medium bowl, mix together the eggs, milk, garlic, salt and pepper. Heat oil in a large heavy skillet over medium-high heat. Place the panko crumbs in a shallow bowl.
    Tonkatsu - Asian-Style Pork Chop Photo 2
  2. Rinse pork chops with water, then dip in the egg mixture. Coat with panko crumbs, dip in the egg mixture again, then coat with another layer of panko crumbs. Lay coated chops on a plate until the rest are finished. If you have time, let them set for about 10 minutes, and the coating will set very well. If you wish to freeze the chops, now is the time.
    Tonkatsu - Asian-Style Pork Chop Photo 3
  3. When the oil is very hot, place pork chops into the pan, and fry for about 5 minutes on each side, until golden brown.
    Tonkatsu - Asian-Style Pork Chop Photo 4

History of the Tonkatsu - Asian-Style Pork Chop: Tonkatsu is a popular dish in Japan, often served in restaurants and prepared at home. It is believed that tonkatsu originated from the Western-style cuisine that was introduced to Japan during the Meiji era (1868-1912). The dish is typically made from pork loin or pork tenderloin, which are breaded and deep-fried until crispy on the outside and tender on the inside.

Tips and Tricks for Tonkatsu - Asian-Style Pork Chop Recipe:

  1. Choose thin-cut boneless pork chops for even cooking and a crispy exterior.
  2. Use Panko bread crumbs for a light and crispy crust.
  3. Make sure the oil is hot enough before adding in the pork chops to ensure a crispy coating.
  4. Double coating the pork chops with egg and Panko bread crumbs creates a thicker and crunchier crust.
  5. Letting the coated chops rest for 10 minutes before frying can help the coating to adhere better to the meat.
  6. Keep an eye on the cooking process and adjust the heat as needed to prevent burning.

Tips for presenting the dish: Tonkatsu is often served with a side of white rice, shredded cabbage, and tonkatsu sauce, which is a sweet and savory sauce made of Worcestershire sauce, ketchup, soy sauce, and sugar. Garnish with green onions or parsley for added color and freshness. Serve hot and crispy for the best taste and texture.

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