I love Tonkatsu for its perfect crunch and juicy pork. But the original Japanese version is not healthy for me. I decided to make the baked version. It’s easier to make and lighter on calories. Let me show you how to do this.
Contents
Baked tonkatsu recipe
Tonkatsu is a breaded and deep-fried pork cutlet. Its name combines two words: “ton” means pork, and “katsu” means cutlet. It has a crispy and golden exterior and a tender and juicy pork interior.
The dish originated in Japan during the Meiji Era (late 19th century). A Japanese adaptation of European-style breaded cutlets, particularly inspired by the French côtelette de veau (veal cutlet).
At the heart of pork katsu is a thin pork cutlet. To make tonkatsu or other katsu, you need to coat it with flour, dip it in beaten eggs, cover it with panko breadcrumbs, and deep-fry it.
The dish is often served with fresh shredded cabbage, tonkatsu sauce, karashi mustard, steamed rice, and miso soup. Pickled vegetables or crisp sides like cucumber can balance the rich cutlet. It also appears in popular dishes like katsu curry, katsudon, and katsu sando.
My baked pork katsu lacked that extreme crunch factor. While it was still crispy, it wouldn’t quite reach the crispy perfection achieved through deep-frying. Here is how to make pork katsu in the oven:
Baked Tonkatsu – Japanese Deep-fried Pork Cutlet
Nutrition
Ingredients
- 4 boneless pork loin or fillet cutlets
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs beaten
- 2 cups panko breadcrumbs
- Cooking spray or olive oil
- 1/4 cup ketchup
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar
Instructions
- Preheat your oven to 400°F (200°C).
- Season the pork cutlets with salt and pepper on both sides.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each pork cutlet in flour, shaking off the excess. Dip it into the beaten eggs, ensuring an even coating, and then press it into the panko breadcrumbs, making sure the breadcrumbs adhere to the meat. Place the breaded cutlets on a baking sheet lined with parchment paper or a wire rack.
- Lightly spray the breaded cutlets with cooking spray or brush them with a small amount of olive oil. This will help them achieve a golden brown color during baking.
- Bake in the preheated oven for 20-25 minutes or until the pork is cooked through and the breadcrumbs are crispy. You may want to flip the cutlets halfway through the cooking time for even browning.
- While the tonkatsu is baking, prepare the tonkatsu sauce. In a small saucepan, combine ketchup, soy sauce, Worcestershire sauce, rice vinegar, and sugar. Heat over medium heat, stirring occasionally, until the sauce thickens slightly.
- Once the tonkatsu is done baking, serve it hot with the tonkatsu sauce drizzled over the top. You can serve it with a rice bowl or with raw cabbage.
Notes
Similar Recipes:
Variations
Tonkatsu is a staple of Japanese cuisine. Here are some of its types and versions
- Chicken Katsu (Tori Katsu) is a poultry twist on the classic. It uses breaded and fried chicken cutlets instead of pork.
- Gyūkatsu uses beef instead of pork for the cutlet.
- Menchi-katsu is made with a minced meat patty, typically pork, beef, or a mixture of pork and beef, seasoned with various ingredients.
- Hamu katsu uses ham instead of pork loin or fillet. The saltiness of the ham pairs well with the crispy coating.
- Katsu-sando is an interesting version. The crispy cutlet is sandwiched between soft bread slices and often accompanied by shredded cabbage and tonkatsu sauce.