Rating: 4.77 stars
30 Ratings
  • 5 star values: 25
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary test

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

  • 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.

  • Fry the cutlets until golden brown and cooked through, about 4 minutes per side. Drain on paper towels.

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.

Nutrition Facts

290 calories; protein 17.4g; carbohydrates 20.1g; fat 17.4g; cholesterol 76.9mg; sodium 136.2mg. Full Nutrition
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Reviews (37)

Most helpful positive review

Rating: 5 stars
02/25/2013
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 something. The second time I made them I seasoned the flour with garlic, ginger, salt, and pepper and they were fantastic! Such a small change made such a big difference in flavor!! My 9yr old that rarely eats much meat ate 6 of these...not sure where he put them ;-) Served with jasmine rice, stir fry veggies(frozen bag of stir fry blend + bag frozen broccoli), and buttered potatoes(chinese buffet style)...but the pork chops are always the highlight of the meal!! Read More
(19)

Most helpful critical review

Rating: 3 stars
08/03/2018
i used KARA-AGE Japanese style Fried Chicken Coating. Very flavorful breading. Read More
30 Ratings
  • 5 star values: 25
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/25/2013
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 something. The second time I made them I seasoned the flour with garlic, ginger, salt, and pepper and they were fantastic! Such a small change made such a big difference in flavor!! My 9yr old that rarely eats much meat ate 6 of these...not sure where he put them ;-) Served with jasmine rice, stir fry veggies(frozen bag of stir fry blend + bag frozen broccoli), and buttered potatoes(chinese buffet style)...but the pork chops are always the highlight of the meal!! Read More
(19)
Rating: 5 stars
12/04/2012
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 Read More
(14)
Rating: 4 stars
09/25/2014
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.. Read More
(11)
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Rating: 5 stars
08/22/2013
This was a great basic Tonkatsu recipe! I also seasoned the pork chops with garlic and some ground ginger for added flavor. This was served with a salad and Tonton Ginger dressing (found at Wegmans and Costco). Read More
(5)
Rating: 5 stars
12/14/2013
Simple and delicious tonkatsu - it was perfect as is with no alterations. I did take some additional steps with some of my tonkatsu to make it into Katsudon. Amazing! Read More
(4)
Rating: 5 stars
03/29/2014
Yummy and nutritious quick and easy meal. My family like it. I add a little salt and pepper to the crumbs to make it tastier: ) Read More
(3)
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Rating: 5 stars
02/09/2016
Absolutely amazing!!!! Read More
(2)
Rating: 5 stars
08/06/2017
I used pork tenderloin and pounded it to about an half an inch. very light and crisp. Will make this again soon. Read More
(2)
Rating: 5 stars
08/09/2016
My boyfriend and I love this! Need to make it again soon. I made my own little sauce to go with (just ginger (used the stuff from the jar) soy and wasabi! Went soo well with it. Can't remember exactly what I did for a side but I'm thinking next time just some kind of boxed Asian pasta.... Oh! I used thin pork chops but I like one of the reviews about using a tenderloin...that would be even better!:o) Read More
(2)
Rating: 3 stars
08/03/2018
i used KARA-AGE Japanese style Fried Chicken Coating. Very flavorful breading. Read More