Tonkatsu pork originated in Japan and is an easy, satisfying dish: thin pork cutlets lightly seasoned, coated in panko breadcrumbs, and pan-fried until golden and crisp. 
I first discovered tonkatsu while searching for pork recipes. The name might be unfamiliar, but the dish has a long history: it developed in Japan in the late 19th century as a breaded and fried pork cutlet influenced by Western cuisine. Originally called katsu, it gained popularity as a Japanese take on refined European dishes.
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What Is Tonkatsu Pork?
Tonkatsu is a thin pork cutlet seasoned and coated in panko breadcrumbs, then fried until the exterior is crisp and golden while the interior remains juicy. Panko produces a lighter, crunchier crust than traditional breadcrumbs, making tonkatsu especially appealing. The recipe is straightforward and delivers excellent flavor and texture with minimal effort.
This entrée is easy to prepare and pairs well with a variety of sides. I served mine with orzo tossed with Parmesan for a tasty balance of textures. Tonkatsu also complements steamed rice, rice pilaf, or a simple shredded cabbage salad dressed with a bright vinaigrette. If you enjoy quick, crispy pork cutlets, give this recipe a try—you’ll likely be impressed by how simple and satisfying it is.
More Pork Recipes
If you like pork dishes, there are many other recipes to explore in the recipe index. A few that pair well with similar flavors and techniques include:
- Pork Paprikash
- Pork Medallions in Mushroom Marsala Sauce
- Smothered Pork Chops
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Recipe adapted from an online source.
Printable Recipe Below
Lightly seasoned pork cutlets coated with panko breadcrumbs and pan-fried until crispy.
- 4 boneless pork cutlets (or boneless chops, pounded to 1 1/4″ thick)
- 1 teaspoon salt (see notes below)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 1/2 cups panko bread crumbs
- 1 Tablespoon vegetable or canola oil, plus more for frying
- Lightly season both sides of the pork cutlets with a small sprinkle of salt and pepper to enhance the meat’s flavor.
- Set up an assembly line: a bowl with seasoned flour, a bowl with the beaten egg, and a bowl with seasoned panko crumbs.
- Season the flour with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the garlic powder, mixing well.
- Combine the remaining salt and pepper with the panko crumbs.
- Dip each cutlet in the flour, coating both sides, then into the beaten egg, letting excess drip off, and finally into the panko, pressing gently so the crumbs adhere. Repeat for all cutlets.
- Pour oil into a large skillet to a depth of about 1/4″. Heat over medium-high until hot; test by dropping a few panko crumbs in—if they sizzle, the oil is ready.
- Carefully add the cutlets to the hot oil (they should sizzle). Fry 4–5 minutes per side until the crust is golden brown and the pork is cooked through.
- Remove the cutlets from the oil and let drain briefly on a wire rack or paper towels. Serve warm and enjoy.
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