Baked Tonkatsu - Japanese Deep-fried Pork Cutlet
A modern and heathier twist on a Japanese classic.
Nutrition
Calories: 400kcalCarbohydrates: 35gProtein: 36gFat: 15gSaturated Fat: 4gCholesterol: 145mgSugar: 6g
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
If you don't have an oven, use an air fryer to make breaded fried pork chops. If you prefer the deep-fried pork version, deep-fry the pork cutlets in hot oil for 4 - 6 minutes.
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